NEAPOLITAN SAUSAGE AND FRIARIELLI SANDWICH

Sausage and Broccoli It is a classic of Neapolitan cuisine, a perfect combination, a combination that is always well accepted whether it is on a pizza, a sandwich, a simple main course, or why not, even with pasta. According to some, the name friariello derives from the Spanish "frio-grelos" (winter broccoli), while others believe that it derives from the Neapolitan verb frijere (to fry). Excellent to enjoy for a trip out of town or to enrich buffets and appetizers.

Ingredients

450 g flour 

125 ml water

125 ml milk

80 g lard

15 g yeast

250 g sausage

2 bunch of broccoli

100 g smoked provolone cheese

extra virgin olive oil

1 clove garlic

1 chili pepper

10 g salt

egg yolk + milk for brushing

Preparation

To make the Neapolitan sausage and broccoli sandwich, start by letting the milk cool down with water, then add the yeast and let it dissolve. Put the flour in a large bowl and stir in the mixture of water, milk and yeast, making it run down as you knead. 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 let rise in a dry place until doubled. In the meantime, clean the broccoli by removing the toughest stems and wash them thoroughly and boil them for about ten minutes, then drain them and set aside. At this point, brown the garlic with the chili pepper in the oil, then add the crumbled sausage and when it is well colored, add the broccoli. Let it flavor for a few minutes mixing with a spoon, then turn off and let it cool well. Then roll out the well-leavened dough on a lightly floured work surface and form a rectangle. Cover with the sausage, the broccoli and the provolone cut into small pieces and roll up on itself to form a loaf. At this point, divide into pieces and transfer the Neapolitan sausage and friarielli sandwich onto a baking sheet covered with parchment paper. Cover and let rise for about an hour. After this time, brush with an egg yolk beaten with a tablespoon of milk and bake in a static oven at 180 C for 15/20 minutes. Then remove from the oven, let cool and serve. Your Neapolitan sausage and broccoli sandwich is ready.