Rustic Ring Cake with Sausage and Friarielli

Wash the friarielli thoroughly.

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

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

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

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.

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

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

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

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.

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.

Bake at 180°C for 40-45 minutes.