Panuozzo sausage and friarielli (turnip tops)
The Panuozzo sausage and friarielli is a must of Campania cuisine. A strip of pizza dough stuffed with tasty friarielli and a tasty sausage, with slices of mozzarella from Campania as the final icing. A real delicacy that I wanted to replicate at home. What do you say? Do you follow my example?
Ingredients400 g Pizza dough1 bunch Friarielli2 Sausage120 g Mozzarella1 thread Extra virgin olive oil1 pinch SaltChili pepper to taste1 clove Garlic
For the dough, for 6 people 1kg flour 5 g fresh brewer's yeast 2 tablespoons olive oil 15 g salt 650 g warm waterMy Trick: add 2 egg whites to the dough to get more crunchiness!
PreparationTo make the sausage and friarielli panuozzo, I first prepare the pizza dough, following my recipe here. Since I want to get two panuozzi, it will take 1/3 of the dose of our recipe. Depending on how many you want to make it, therefore, you know the proportions to use and how much dough to prepare. While the dough rises, wash and clean the friarielli and place them in a pan with a drizzle of extra virgin olive oil, a clove of garlic and chilli. Cook for 7-8 minutes. At the same time, in another pan brown the sausages and finally add them to the friarielli to flavor. Once the dough is leavened and ready, roll out the two balls well, exclusively with your hands, stretching them to form a rectangular strip, narrow and about 20-25 cm long. At this point, place them on a baking sheet lined with parchment paper and bake in the oven, preheated to the maximum, for about 7 minutes. This step is used to cook the panuozzo and allow it to be cut in two and stuffed it. Extract, cut and stuff the panuozzi with sausage and friarielli and sliced mozzarella. Close and bake again for 7-8 minutes, until the mozzarella is melted and the dough golden. I always recommend that you check the times according to your oven.
Once ready, remove from the oven and enjoy hot Panuozzo sausage and broccoli.
Recommended pairingBardolino Chiaretto (rosé, Veneto) or a nice light beer.
The Panuozzo sausage and friarielli is a must of Campania cuisine. A strip of pizza dough stuffed with tasty friarielli and a tasty sausage, with slices of mozzarella from Campania as the final icing. A real delicacy that I wanted to replicate at home.
What do you say?
Do you follow my example?
Ingredients
400 g Pizza dough
1 bunch Friarielli
2 Sausage
120 g Mozzarella
1 thread Extra virgin olive oil
1 pinch Salt
Chili pepper to taste
1 clove Garlic
For the dough, for 6 people
1kg flour
5 g fresh brewer's yeast
2 tablespoons olive oil
15 g salt
650 g warm water
My Trick: add 2 egg whites to the dough to get more crunchiness!
Preparation
To make the sausage and friarielli panuozzo, I first prepare the pizza dough, following my recipe here. Since I want to get two panuozzi, it will take 1/3 of the dose of our recipe. Depending on how many you want to make it, therefore, you know the proportions to use and how much dough to prepare. While the dough rises, wash and clean the friarielli and place them in a pan with a drizzle of extra virgin olive oil, a clove of garlic and chilli. Cook for 7-8 minutes. At the same time, in another pan brown the sausages and finally add them to the friarielli to flavor. Once the dough is leavened and ready, roll out the two balls well, exclusively with your hands, stretching them to form a rectangular strip, narrow and about 20-25 cm long. At this point, place them on a baking sheet lined with parchment paper and bake in the oven, preheated to the maximum, for about 7 minutes. This step is used to cook the panuozzo and allow it to be cut in two and stuffed it. Extract, cut and stuff the panuozzi with sausage and friarielli and sliced mozzarella. Close and bake again for 7-8 minutes, until the mozzarella is melted and the dough golden. I always recommend that you check the times according to your oven.
Once ready, remove from the oven and enjoy hot Panuozzo sausage and broccoli.
Recommended pairing
Bardolino Chiaretto (rosé, Veneto) or a nice light beer.
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