Sandwich, sausage and friarielli

The Neapolitan sausage and friarielli sandwiches are a variant of the classic Neapolitan sandwiches but with an equally tasty filling. Excellent to enjoy for a trip out of town or to enrich buffets and appetizers. The friarielli are known as turnip greens (in Puglia), turnip broccoli (in Calabria), cooked in a pan are a side dish with a pleasantly bitter taste that goes very well especially with sausage and pork cooked in a pan or grilled. They have valuable properties and benefits for the body for their purifying and detoxifying characteristics. In addition, the numerous antioxidants present also make them a powerful ally against free radicals: in this way they help us to counteract the aging of tissues and cells, but "they also perform a preventive function of cardiovascular diseases and neoplasms". 

Ingredients

450 g flour 

125 ml water

125 ml milk

80 g lard

15 g yeast

250 g sausage

2 bunches of friarielli

100 g smoked provolone

extra virgin olive oil

1 garlic clove

1chili pepper

10 g salt

yolk + milk for brushing

Preparation

To make the Neapolitan sausage and friarielli sandwiches start by cooling the milk with water, then add the yeast and let it melt. Put the flour in a large bowl and incorporate the mixture of water, milk and yeast making it go down flush while kneading. When the flour has absorbed all the liquids, transfer to a work surface and add the lard or 4 tablespoons of extra virgin olive oil, then add the salt. Knead everything for about ten minutes and finally form a ball and place the dough in a bowl, cover with plastic wrap and leave to rise in a dry place until doubled. Meanwhile, clean the friarielli by removing the hardest stems and wash them thoroughly and boil them for about ten minutes then drain and set aside. At this point brown the garlic with the chili in oil, then add the crumbled sausage and when it is well colored add the friarielli. Cook for a few minutes mixing with a spoon, then turn off and let cool well. Then roll out the well-leavened dough on a lightly floured work surface and form a rectangle. Cover with sausage, friarielli and provola cut into small pieces and rolled up on itself forming a loaf. At this point divide into pieces and transfer the Neapolitan sausage and friarielli sandwiches on a baking sheet covered with parchment paper. Cover and let rise for about an hour. After this time, brush with a beaten egg yolk with a spoonful of milk and bake in a static oven at 180 C for 15/20 minutes. Then take out of the oven, let cool and serve on the table. Your Neapolitan sausage and friarielli sandwiches are ready.