Panzerotto Barese

Melt the fresh yeast in warm and slightly salted water, then pour it onto the flour and knead until you get a mixture Smooth. Knead the dough until it's soft and compact, with no dry patches or visible lumps. If necessary, gradually add water to achieve a uniform, workable consistency.

Cover the dough and let it rise for about 30 minutes in a sheltered place. Wait for it to increase slightly in volume and for the surface to become more relaxed and soft: these signs indicate that the yeast has begun to act and the dough is ready to be rolled out.

Cut the cherry tomatoes and slice the onion. Gently sauté Sauté the onion in a little oil until soft and lightly golden, without burning; the aroma should be sweet and intense. Clean the salted anchovy, remove the bones, rinse it, and chop it into small pieces. Also have the ricotta cheese, salt, and pepper ready.

Roll out the dough with the rolling pin until you obtain a smooth sheet of dough. Using a wide-rimmed glass, cut out eight discs, trying to maintain a uniform thickness to ensure even cooking. Gather any scraps and rework them only if necessary, avoiding making the dough too tough.

Spread a small amount of strong ricotta in the center of each disc, cherry tomatoes chopped tomatoes, sautéed onion, and a small piece of anchovy. Season with a little salt and pepper, keeping the filling away from the edges: the loose band will help seal the panzerotto without any snags or spills during cooking.

Fold each disc over the filling to form a mezzalunaPress firmly along the entire edge to remove any air and seal the pastry; the edge should be continuous, well-sealed, and free of any gaps. Pay particular attention to the edges, which tend to separate more easily during frying.

Heat plenty of oil for frying and immerse the panzerotti when hot. Fry them until they're evenly golden and crispy, turning them carefully to cook them on both sides. Drain them when the pasta is golden brown and let them drain before serving.