Calzone fritto

Step 1: Mix 1 ⅛ lb strong white flour, ¼ oz fast-action dried yeast and ⅔ oz caster sugar in a bowl. Add 1 ¼ cups lukewarm milk and knead for 5 minutes, then add 1 ⅜ oz soft butter and 1 tsp fine salt and knead for 5 minutes more, until smooth and elastic.

Step 2: Cover and leave in a warm place for 1 hour, until doubled.

Step 3: Divide into 8 pieces and roll each into a 15 × 10 cm oval about 4 mm thick.

Step 4: Lay a slice of 7 oz cooked ham and a stick of 9 oz mozzarella along one half of each oval, leaving a 1.5 cm border. Fold over and press the edges firmly with a fork to seal. Leave on a floured tray for 15 minutes.

Step 5: Pour 5 cups sunflower or peanut oil into a deep, heavy pan, no more than a third of the way up the side, and heat to 350°F. Check with a thermometer, or drop in a cube of bread: it should brown in about 60 seconds. Never leave hot oil unattended.

Step 6: Fry 2 at a time for 6–7 minutes, turning often, until deep golden and puffed and the cheese inside is fully melted. Common mistake: oil that is too hot; the crust darkens before the dough in the middle cooks through.

Step 7: Drain on kitchen paper and cool for 3–4 minutes before biting; the cheese is scalding.