Ingredienti
olio
un lievito di birra
1/2 litro d’acqua
1 Kg di farina “00”
sale
salciccia
friarielli
PreparazioneSciogliere un lievito di birra in una zuppiera con l’acqua possibilmente calda,
mettere sale fino quanto basta e mescolare fino allo scioglimento del lievito.
aggiungere la farina svuotando tutto il contenuto del pacco, mescolare fin
ad ottenere l’impasto, fare lievitare almeno un ora (d’estate anche mezz’ora).
nel fra tempo preparare a parte un una bella pentola grande i friarielli, dopo
averli sciaquati e tenuti a mollo nel acqua come tutte le verdure, metterle nella
pentola con olio extravergine e aglio.
immergere nella pentola aggiungendogli un pizzico di sale e farli cuocere poi raffreddare.
nel fra tempo in un altra padella mettere a fare le salciccie friggendole, poi tagliarle e
farle raffreddare.
dopo un ora che l’impasto è lievitato, tagliare l’ impasto in due parti uguali, e stendere
la prima, poi prendere una teglia e aggiungere l’olio (un poco solo per fare aderire l’impasto), mettere la pasta stesa aggiungere gli ingrediendi ormai freddi, prima i friarielli
poi le salcicce a pezzettini;
stendere l’altra metà dell’impasto sopra a coprire tutti gli ingrediendi (magari prima l’impasto lo passate nella padella delle salciccie cosi che prende l’olio delle stesse;
infornare a 220 gradi x mezz’ora circa avendo messo basso il ferro dove si poggia il ruoto e il forno messo a cottura sopra e sotto.
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