Panzarotti

• 1 tablespoon plus 1 teaspoon active dry yeast or 1 1/2 small cubes fresh yeast
• 2 cups warm water
• 2/3 cup extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon fine sea salt
• 2/3 cup whole milk
• 7 cups all-purpose flour
• 1/2 cup polenta meal
• 10 ounces very fresh cows milk or buffalo milk mozzarella, cut into 1/4-inch cubes
• 1 cup just-grated pecorino
• 5 ounces finely shredded salame or prosciutto
• OR
• 3 ounces finely shredded sun-dried tomatoes
• OR
• 3 ounces anchovies preserved under salt (rinsed, heads and bones removed, dried on paper towels, and lightly crushed with a fork)
• Pepper
• 1 liter (about 1 quart) olive oil

1. In a small bowl, soften the yeast in the water, permitting it to rest and dissolve for 15 minutes.
2. In another small bowl, combine the olive oil, the salt, and the milk.
3. Measure out the flour and the polenta meal into a large bowl, add the yeast and the olive oil mixtures, forming a rough dough of the ingredients.
4. Turn the dough out onto a work space and knead the dough to a smooth resiliency, a task that takes at least 6 minutes.
5. Place the dough in a lightly oiled bowl, cover it tightly with plastic wrap, and permit it to rise for 35 to 45 minutes or until it has nearly doubled.
6. Divide the dough in two.
7. Roll out the first piece into a large rectangular shape about 1/4 inch in thickness.
8. With a biscuit or a pastry cutter, cut 5-inch rounds from the dough.
9. Reroll the scraps and cut again.
10. Repeat the process with the remaining half of the dough.
11. Cover the disks with a clean kitchen towel, permitting them a 10-minute rest.
12. Place one-tenth of the mozzarella over one side of each disk.
13. Dust the mozzarella with the pecorino, adding your choice of either the meat, the tomatoes, or the anchovies.
14. Grind pepper generously over the filling.
15. Fold the uncovered half of the disk over the filling, pressing down on the edges, sealing them well, then pinching the ends and forming a half-moon of the pastry.
16. Cover the panzarotti with a clean kitchen towel while the oil heats in a deep, heavy pan.
17. Choose the pan so that the liter of oil will yield a depth of at least 5 inches.
18. When the oil is very hot but not yet smoking, add a few of the panzarotti, browning them well before turning them over with tongs and browning the other sides.
19. Remove the panzarotti to absorbent paper towels, transferring them to a plate in a 150-degree oven while they wait the crisping of the others.
20. Better yet, present them pan to plate to mouth right in the kitchen, as long as someone is dutiful about the furnishing of cold white wine.
21. Theres nothing to do but go out to dinner after the triumph of the panzarotti.
22. There will seem few dishes with which one might follow these.
23. Better to compare them to someone elses work than your own.

active dry yeast, water, extravirgin olive oil, salt, milk, flour, polenta meal, milk, pecorino, salame, or, tomatoes, or, anchovies preserved under salt, pepper, liter

Taken from www.epicurious.com/recipes/food/views/panzarotti-391149 (may not work)