Panzerotti

Step 1: Stir ¼ oz dried yeast and 1 tsp sugar into 1 ¼ cups lukewarm water and leave for 5 minutes, until a little foam forms on top.

Step 2: Put 1 ⅛ lb 00 flour or plain flour in a large bowl, pour in the yeast water and mix with your hand. Add 2 tbsp olive oil and ⅓ oz salt and knead on the worktop for 8–10 minutes, until the dough is smooth, soft and springs back slowly when poked.

Step 3: Cover the bowl and leave in a warm place for about 1 hour, until doubled.

Step 4: While it rises, mix 7 oz thick tomato pulp (polpa) with 1 tsp dried oregano and ¼ tsp salt. Pat 10 ½ oz fior di latte mozzarella dry with kitchen paper.

Step 5: Tip the dough out and divide into 10 pieces of about 80 g. Roll each into a ball, cover with a cloth and rest for 10 minutes so they are easy to roll.

Step 6: Roll one ball into a thin disc about 14 cm across. Put a heaped tablespoon of tomato and a small handful of mozzarella on one half, keeping 1.5 cm of border clear.

Step 7: Fold the dough over into a half-moon and press the edges firmly with your fingertips, pushing out any trapped air. Seal again with the tines of a fork. Common mistake: overfilling or leaving tomato on the rim; the seal won't hold and the panzerotto splits open in the oil. Repeat with the rest, laying them on a floured tray.

Step 8: Heat 6 ¼ cups sunflower or peanut oil in a deep pan to 350°F (a scrap of dough should rise at once and fizz steadily, not violently).

Step 9: Fry 2 or 3 at a time for 2–3 minutes, spooning hot oil over the tops so they puff, and turning once, until deep golden all over.

Step 10: Lift out onto kitchen paper and wait 2 minutes before eating: the filling inside is scalding.