Scammaro's Calzuncielli

Crumble the fresh yeast Pour the mixture into a bowl and dilute it with the necessary water. Add the salt and sugar, stirring until completely dissolved: the liquid should appear smooth, with no lumps on the bottom.

Pour the flour into the liquid and knead for about 15 minutes, until you get a mixture uniform and sufficiently elastic. Knead the dough until it has no dry spots and the surface is smooth; avoid leaving lumps of flour.

Cover the dough with a cloth and let it rise for about 2 hours in a warm place, ideally in a warm oven. Consider the dough finished rising when it has visibly increased in volume and appears puffy and soft.

Mash the anchovy fillets with a fork and a drizzle of olive oil. Add the crushed garlic, the pitted and halved olives, the desalted capers, the pine nuts and theraisinsStir to distribute the seasoning evenly.

Wash, dry and cut the escarole Cut the lettuce into pieces about 2 centimeters (0.79 in) long, then add it to the dressing along with the salt and pepper. Pour in 40 cl (13.53 fl oz) of water, cover, and let it soak for 3 hours in a cool place, so that the vegetables absorb the aromas and flavors.

Once the maceration is over, lift the escarole with a skimmer and squeeze it lightly. Remove the excess vegetable liquid and seasoning without drying it completely, then remove the cloves of garlic: the filling must remain tasty, but not watery.

Roll out the dough into discs and distribute the mixture in the centre escarole drained. Add the provola smoked meat cut into thin strips, preferably from the previous day, to limit the release of liquids during cooking.

Fry the calzuncielli in boiling oil until the dough becomes crispy and golden brown. Make sure the outside is cooked through without becoming soft: provola It must melt inside without soaking the casing.