Tuesday 8 December 2020

Pizza with friarielli and salsiccia di Bra sausage

15 minutes to prepare  Serves 4

Salsiccia e friarielli

The Pizza sausage and friarielli is one of the classic dishes of the Neapolitan cuisine.

The broccoli are very similar to turnip greens, green leafy vegetables that grow on the slopes of Vesuvio. Always paired with sausage, whether it is cooked on the grill that crumbled and cooked in a pan, it is one of the must-try dishes when you visit the city of Naples.
Like all other good things of this geographic area, quickly it ended up being adopted by all the pizza as an exquisite and original condiment to add as a topping on pizza.

Today, with the global market you can find almost friarelli worldwide, frozen and distributed by major manufacturers. Of course, if you prepare this pizza with fresh friarelli, redone in a pan with crubled sausage, it is another matter.
Today we will see together how to prepare this simple recipe without making mistakes. 

Note: the classic recipe of the sausage and friarielli pizza does not use tomato. Feel free to omit it, if you prefer your recipe as much original as possible! 

Here are ingredients for a 4-serving recipe (4 pizzas):

1 kg pizza dough divided into 4 balls (you may find here my pizza dough recipe and here my recipe for sourdough pizza)
400 g mozzarella cheese
400 g tomato passata
400 g friarielli
1 clove garlic
200 g salsiccia di Bra sausage
1 dry red chilli pepper
EVO oil
salt and pepper

  1. Start cleaning the friarielli: remove the stems, the hardest leaves and the damaged ones, wash them under running water and put them in a colander to dry
  2. Cut friarielli into small pieces
  3. Boil water in a pot, add salt and once started to bubble, pour the friarielli. Let them cook for 10 minutes, then drain them
  4. Cut the skin of the sausage with the tip of a sharp knife and remove it. Cut the sausage into nibbles of equal size
  5. In a hot pan, braise the sausage and let it become golden. Then, keep aside
  6. Then, pour 3 tablespoons of EVO oil in a pan, add the garlic clove unchopped to flavor the oil. Make it toast over medium heat until it becomes golden, then remove it, turn off the heat and add the friarielli. Pan fry until they become tender, covering with a lid. Add salt whether needed, and 1 crushed dry red chilli pepper
  7. When you are ready to bake the pizzas, take the dough out of the fridge, leaving at least 1 hour and half for it to warm up and get pliable
  8. Preheat oven to 270°C (or, better, as far as oven temperatures go)
  9. Generously dust the counter with semolina flour. Make the pizzas one at a time. Dip your hands in flour and lift a ball of dough. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss. When the dough is stretched out to your satisfaction (about 25 cm in diameter), lay it on the baking tray covered by baking paper
  10. Lightly top it with the tomato sauce and sprinkle both friarielli and sausage over
  11. Bake the pizza for about 10 minutes. If the top gets done before the bottom, you will need to move the baking tray to a lower self before the next round
  12. Few minutes before pizzas are done, add mozzarella cheese on top, and let it melt
  13. Remove the pizza from the oven and transfer it to a wooden cutting board. Serve and enjoy!

Nutrition Facts are detailed in the table below. Data is provided per serving.

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