Rustic ring cake with sausage and friarielli

Wash the friarielli thoroughly.

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

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

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

Put 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 and dissolve the brewer's yeast and sugar in it.

Put the two flours mixed together in a bowl, add the milk with the yeast and start kneading.

Add the eggs one at a time, always kneading.

Add the butter in pieces, at room temperature, a little at a time and continue kneading, adding the pepper and salt and kneading until you obtain a smooth dough.

Add the friarielli, the sausages cut into pieces and the provola cut into cubes, then pour the dough into a buttered and floured baking pan, leaving it to rise for at least 2 hours.

Bake at 180°C for 40-45 minutes.