The tortano sausage and friarielli is a variant of the classic Neapolitan tortano usually prepared at Easter.
The base dough is the classic bread dough made with flour, water, yeast and salt but enriched by the presence of lard, which gives it flavor, aroma and softness.
The filling is a classic pairing featuring sausage and friarielli, to which provola or fiordilatte (more easily found outside Naples) is added.
The recipe requires several preparations and fairly long rising times, but the effort and wait are absolutely worth it.
Now take a minute to read the recipe and then… let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Cooking time: 1 Hour
- Portions: 8
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
Ingredients for the dough
- 3 cups 00 flour
- 3 cups Manitoba flour
- 2 1/4 tsp active dry yeast (or about 18 g fresh yeast)
- 1 2/3 cups water
- 1 tbsp fine salt
- 6 tbsp lard (+ more)
- 2.2 lbs friarielli (rapini)
- 14 oz sausage
- 12 oz provola (or fiordilatte)
- 1 clove garlic
- 1/2 fresh chili peppers
- to taste extra virgin olive oil
- to taste fine salt
Tools
- 1 Stand Mixer
- 2 Frying Pans
- 1 Sieve/Colander
- 1 Knife
- 1 Metal dough scraper
- 1 Kitchen scale
- 1 Bundt pan
- 1 Rolling pin
- 1 Work surface
Steps
To prepare the tortano sausage and friarielli, organize yourself to optimize time: first, prepare the dough.
In the bowl of the stand mixer combine the two flours and the crumbled yeast.
Turn on the mixer and when the dry ingredients are well blended begin to add the water in a thin stream.
When you have added half of the water, add the salt and continue kneading while adding the remaining water a little at a time. At this point change the mixer hook to the spiral hook. Continue kneading, adding 6 tablespoons (about 3.5 oz) of lard little by little.
Knead until the dough is completely elastic and smooth, then transfer it to a bowl, cover with a cloth and let it rise in the switched-off oven until doubled in size.
Meanwhile, prepare the filling.
Place the sausages in a pan with a little water and cook them over low heat, turning them from time to time. When the water has evaporated, add a drizzle of oil and brown them for a couple of minutes.
Set the sausages aside and proceed to prepare the friarielli. First, clean and wash them thoroughly.
In a pan heat the extra virgin olive oil and sauté a clove of garlic sliced and half a fresh chili pepper.
Then add the friarielli and salt them. Let them cook, stirring often, until completely softened (add a little water if necessary).
At this point grease the work surface with lard and roll out the risen dough.
You can use a rolling pin, but the dough can also be worked comfortably with your hands.
You should obtain a “pettola” (rectangle of dough) about 1/4 inch thick (approximately 0.2 in).
Spread a thin layer of lard over the entire surface of the dough rectangle, then add the filling: the friarielli, the sausage cut into pieces and the provola in cubes (well drained).
Begin rolling the dough from the long side, spreading a little lard with each turn.
Once the entire dough is rolled, remove the two ends of the roll (usually poor in filling) and form the tortano by inserting one end into the other.
Transfer the tortano to a bundt pan previously greased with lard. Cover with plastic wrap and place it again in the switched-off oven to rise until the tortano reaches the edge of the pan.
Finally, bake the tortano sausage and friarielli (on whose surface you may place a few additional small pieces of lard) in a preheated conventional oven at 356°F for 60 minutes. Bake the first 15 minutes on the lowest rack, in contact with the base, then transfer it to the middle rack and continue the rest of the cooking time.
