Ingredients
1 kilo of flour
5 teaspoons of yeast
1 teaspoon of salt
2.5 - 3 cups of lukewarm water
1 container of anchovies
Vegetable oil for frying
Directions
o Mix the ingredients and work into a fine dough (Should be softer than a bread or pizza dough).
o Let the dough rest until it starts to rise (about to two to three hours).
o Drain the excess oil from the caned anchovies. Cut each anchovy in half.
o When the dough has risen take a piece of small piece of dough (about the size of a golf ball) and incorporate about a third of an anchovy into it.
o Stretch out the piece of dough until it measures about 14 cm long and 2 cm wide (The pieces do not need to be uniform in size).
o Fry the stretched dough in hot oil until golden brown.
o Best served freshly made.
Notes
Photo: Mary Melfi. |