Preparation

To prepare the pidoni, start by pouring the flour into a bowl. Dissolve the brewer's yeast in the lukewarm water and gradually pour it into the flour, kneading with your hands. Add the sugar and salt, and continue kneading until smooth.

Add the olive oil and continue kneading the dough. If it is too stiff, add a little water. Cover the dough with a tea towel and a woollen plaid and let it rest for at least 3 hours. Alternatively, you can put it in the oven, covered only by the dishcloth.

Meanwhile, prepare the filling. Rinse the escarole well, cut it into small pieces and place it in a colander. Also wash the tomatoes, cut them in half and remove the water and seeds. Cut them into cubes and add them to the escarole. Season with oil, salt and pepper, and let the excess water drain off.

Prepare the two cheese cubes and the chopped anchovies separately. Roll out the dough with a rolling pin and cut it into squares. Place a portion of the filling on each square, including the escarole, tomatoes, anchovies and cheese cubes. Fold the square in half and seal the edges with a fork.

Fry the pidoni in a pan with hot seed oil. When they are golden brown, remove them from the pan and place them on a plate lined with paper towels.