Pidone messinese

In a bowl, dissolve the fresh brewer's yeast in warm water together with the sugar. Gradually add the flour, extra virgin olive oil, and finally the salt. Knead until you obtain a smooth and elastic dough. Cover the dough with a cloth and let it rise in a warm place for about 1-2 hours, until it doubles in volume.

Wash and dry the escarole, then cut it into pieces. In a pan, sauté the escarole with a drizzle of oil and a pinch of black pepper until it wilts. Cut the provola into cubes and, if necessary, desalinate the anchovy fillets.

Roll out the dough on a floured surface to a thickness of about 3 mm. Cut out discs about 15 cm in diameter. Fill each disc with some escarole, a few pieces of provola, and an anchovy fillet, leaving the edges free. Fold the discs in half, forming a half-moon shape.

Heat plenty of oil in a deep pan; the oil must be very hot (about 170-180°C). Fry the pidoni a few at a time, turning them to achieve an even golden color. Drain them on absorbent paper to remove excess oil.

Serve your pidoni messinesi hot to best enjoy the crispiness of the dough and the melting, flavorful filling.