Pituni missinisi (Sicilian panzerotto)

I know that the title of this post is unknown to most part of you …but I need to name this recipe with its name…that is in sicilian dialect.
This wonderful dish, I can swear that it is true…is a classic recipe of Messina’s cooking.
Ingredients for 4-5 “pituni”:

Dough:
300 g khorasan wheat flour
Salt
Cold sparkling water as needed
A pinch of sugar fruit
1 egg


Filling (it must be large):
1 head of escarole
10 fillets of anchovies in oil
100 g  kneaded paste (lactose free) cheese

I put in a mixing bowl the flour, the salt and the sugar fruit and I mix all together.

I start adding sparkling water up to have a dough like pizza.

At this stage, I add the egg and I continue kneading and adding flour as needed.

I put a wet dishcloth over the bowl and I leave it stand.

Meanwhile I start preparing the filling.

I take the escarole washed and dried before, and I cut it up.

I dress the vegetable with salt, extra olive oil and cut up fillets of anchovies in oil.

I roll out the dough as it is done for calzone.

I put the dress escarole and I add the cheese cut in small cubes.

I close the “pituni” and I put them on a dishcloth covered of flour.

In a pot with high edges, I let warm the oil (for fried food) up and I put  carefully the “pituni” inside for frying.

With a skimmer, after having made golden, I put them in a dish with blotting paper.

It’s simply divine eating “caudi caudi” that is hot and steaming!

But even the day after…rested…are an amazing brunch!