Tortano with sausage and friarielli

Clean the friarielli and wash them under running water. Fill a large pot with water and when it comes to a boil, salt and add the vegetables. Let the friarielli wilt for a few minutes, then drain them and immerse them in plenty of cold water and ice to preserve their bright green color and stop their cooking. 

Remove the sausage from its casing and cut it into small pieces. Proceed at this point with the preparation of the dough for the stuffed tortano.

In a bowl, place the sifted flour and a pinch of sugar. Inside the mound of flour, create a sort of hole with your hands. Separately, dissolve the yeast in warm water and, once ready, put it inside the flour fountain along with the egg.

Knead the ingredients and when everything is well mixed, add the oil, salt and knead until you get a firm and homogeneous mixture.

With the tortano dough, form a ball and place it in a warm and dry place. Let the dough rise for about 2 hours.

In the meantime, in a large pan, fry a clove of garlic in extra virgin olive oil, add the sausage and brown it well, then add the friarielli. Adjust salt and pepper and if you like, add a piece of chili pepper. Remove the garlic clove and let it cool to room temperature.

Grease the donut mold (about 30 cm in diameter) and roll out the dough into a thin sheet. Line the mold with the dough, add the sausage and friarielli filling over the entire surface and add some cubes of smoked scamorza cheese. 

Cover with the rest of the dough and fit the closing flaps well. Let it rise for another hour and then bake at 200°C for about 60 minutes.