Ingredients

Servings 4

• 1 ¼ lb all-purpose flour
• fresh yeast
• 1 potato, boiled and sieved
• ½ lb water
• 1 lb canned tomatoes
• ⅝ lb mozzarella cheese
• salt and pepper

Preparation

40 minutes preparation + 5 minutes cooking

Make dough with flour, yeast, salt (if you like you can add a potato) and water. Allow to rise for about 2 hours.

Meanwhile, cut the peeled tomatoes, squeeze them and leave to drain in a colander. Dice mozzarella (best if mature); once the tomatoes have drained, add the diced mozzarella and season with salt and pepper. Roll out the dough into disks of about 8 inches in diameter and 0.2 inch thick.

Stuff each disk with a generous dollop of tomato-mozzarella mixture, then fold into crescents and seal using a wavy-edged wheel cutter or folding the edges together.

Deep-fry in abundant olive oil turning often to prevent them from becoming too dark.