Maria Rosaria Terracciano
Sales Manager at Schenker Italiana SpA, Nola
DB Schenker, Italy
Ingredients
- Half a loaf of brewer’s yeast
- 250 ml water
- 550 g flour (divided between 0 and 00)
- 100 g lard
- 1 teaspoon salt
- Pepper to taste
- 4/5 sausages
- 4 bundles of friarielli
- 350 gr of provola cheese
- Grated Parmesan or Pecorino Romano cheese
- 1 clove of garlic
- 1 chilli pepper
- 2 eggs
- Oil
- Salt to taste
Special tip:
- For at least 8-10 people (“it depends on how hungry you are” – chef’s tip)
1/8
Dissolve yeast in room-warm water, add flour and start kneading.
2/8
Add lard, salt and pepper and mix well.
3/8
Form a loaf and let it rise in the turned-off oven or in a warm place until it has doubled in volume.
4/8
Meanwhile, cook the sausages in a pan with a little water until browned.
5/8
In another pan, cook the cleaned Friarielli in extra virgin olive oil with 1 clove of garlic.
Roll out the dough into a sheet – as thin as possible (depending on taste) and cover with the Friarielli and the crumbled or sliced sausages
6/8
Add the Provola cheese cut into small pieces and sprinkle with Parmesan or Pecorino Romano cheese (always depends on taste)
7/8
Roll up the dough so that you can then form a doughnut. Leave some dough to form 4 strips, with which you then stop 2 (raw) eggs, which you place on opposite sides of the bowl. Put everything in a mold greased with lard.
8/8
Brush with lard and bake for about 1 hour at 170°C, in a preheated ventilated oven.