Filone Rustico Salsiccia e Friarielli

Method

1. In the bowl of a stand mixer (or a bowl if kneading by hand), place the flour, sugar, crumbled yeast, milk, and eggs.
2. Knead for a few minutes, then add the salt and finally the oil in a thin stream.
3. Briefly knead by hand, form into a ball.
4. Place in a lightly oiled bowl, cover with plastic wrap, and let rise for about 3 hours.
5. Meanwhile, prepare the filling: in a pan, heat oil with garlic and chili pepper. Add the friarielli, season with salt, and cook covered until wilted but still crispy.
6. In another pan, gently brown the sausage without overcooking.
7. After the dough has risen, roll it out on a lightly floured surface into a rectangle, not too thin.
8. Spread the friarielli evenly over the dough, then add the browned sausage, torn fior di latte, and grated pecorino to taste.
9. Roll up the dough gently, without tightening too much.
10. Let the rolled loaf rest for about 30 minutes, then brush with beaten egg.
11. Bake in a preheated oven until golden brown.