Rustic Ring Cake with Sausage and Friarielli

Name: Rustic Ring Cake with Sausage and Friarielli
Prep time: 105 min
Cook time: 45 min
Total time: 150 min
Yield: 4
Cuisine: Italia
Ingredients: 320 mL Milk; 1 unit Active dry yeast; 300 g All-purpose flour; 300 g Manitoba flour; 100 g Butter; 4 units Eggs; 5 g Sugar; 10 g Salt; 2 units Friarielli; 250 g Provola; 4 units Sausages

@lottoconladieta

A ring cake with a rich and inviting taste, featuring sausage and friarielli. Perfect for a rustic lunch or dinner with friends.

Difficulty: Difficult

Cooking time: 45 minCooking: 45 min

Preparation time: 105 minPreparation: 105 min

Country: Italia

lottoconladieta@lottoconladieta

Ingredients

No. Servings

Milk320mL
Active dry yeast1unit
All-purpose flour300g
Manitoba flour300g
Butter100g
Eggs4units
Sugar5g
Salt10g
Friarielli2units
Provola250g
Sausages4units

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 11
Wash the friarielli thoroughly.
STEP 2 OF 11
In a pan, add some oil and sauté the garlic, then add the friarielli.
STEP 3 OF 11
Cover with a lid and cook the friarielli until they are nicely wilted, stirring often and adding salt halfway through cooking.
STEP 4 OF 11
Remove them from the heat when they are soft and wilted.
STEP 5 OF 11
Place the sausages in a pan with garlic and oil, brown them, deglaze with white wine and cook through, then add them to the friarielli and let them cook together for a few minutes.
STEP 6 OF 11
Warm the milk slightly and dissolve the yeast in it with the sugar.
STEP 7 OF 11
In a bowl, mix the two flours, add the milk with the yeast and start kneading.
STEP 8 OF 11
Add the eggs one at a time while continuing to knead.
STEP 9 OF 11
Add the butter in small pieces, at room temperature, little by little and continue kneading, adding the pepper and salt and kneading until you get a homogeneous dough.
STEP 10 OF 11
Add the friarielli, the sausages cut into small pieces, and the provola in cubes, then pour the dough into a greased and floured baking pan, letting it rest for at least 2 hours.
STEP 11 OF 11
Bake at 180°C for 40-45 minutes.

General Information

Storage notes

In the refrigerator, in an airtight container for up to 2-3 days.

More information

It is recommended to serve the ring cake with a mixed salad and a glass of red wine. Also excellent when enjoyed cold as an appetizer at a buffet.

Origin

Italia, Piemonte

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Descrizione

Preparation

STEP 1 OF 11

Wash the friarielli thoroughly.

STEP 2 OF 11

In a pan, add some oil and sauté the garlic, then add the friarielli.

STEP 3 OF 11

Cover with a lid and cook the friarielli until they are nicely wilted, stirring often and adding salt halfway through cooking.

STEP 4 OF 11

Remove them from the heat when they are soft and wilted.

STEP 5 OF 11

Place the sausages in a pan with garlic and oil, brown them, deglaze with white wine and cook through, then add them to the friarielli and let them cook together for a few minutes.

STEP 6 OF 11

Warm the milk slightly and dissolve the yeast in it with the sugar.

STEP 7 OF 11

In a bowl, mix the two flours, add the milk with the yeast and start kneading.

STEP 8 OF 11

Add the eggs one at a time while continuing to knead.

STEP 9 OF 11

Add the butter in small pieces, at room temperature, little by little and continue kneading, adding the pepper and salt and kneading until you get a homogeneous dough.

STEP 10 OF 11

Add the friarielli, the sausages cut into small pieces, and the provola in cubes, then pour the dough into a greased and floured baking pan, letting it rest for at least 2 hours.

STEP 11 OF 11

Bake at 180°C for 40-45 minutes.

Macronutrients (100 gr)

Energy (kcal)	240.95
Carbohydrates (g)	21.18
of which Sugars (g)	2
Fat (g)	12.93
of which Saturates (g)	6.12
Protein (g)	11.02
Fiber (g)	0.56
Sale (g)	0.9