Messina Pidone

Preparation

1. STEP 1 OF 5

   In a bowl, dissolve the fresh yeast in warm water along 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.

2. STEP 2 OF 5

   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 wilted. Cut the provola into cubes and, if necessary, desalinate the anchovy fillets.

3. STEP 3 OF 5

   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.

4. STEP 4 OF 5

   Heat plenty of oil in a deep pan; the oil should 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.

5. STEP 5 OF 5

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

Suggestions

• Messina Pidone

General Information

Analysis

Macronutrients (100 gr)