Ricotta and anchovy fritters

Serves: 6

Ingredients:

• 1 kg flour
• 50 g yeast
• Salt
• Pepper
• 500 g ricotta cheese
• 6-7 fillets anchovies
• Lard or olive oil

Preparation:

Mix together the flour and yeast in a bowl with enough tepid water to make a stringy dough; add salt and pepper. Cover with tea cloth and leave to rise for about two hours. In the meantime dice the anchovies and put in a small bowl and in another break up the ricotta with a fork. When the dough has risen take some of it and place on the dampened palm of your hand and with the other make a small, shell like hollow and put in a small piece of anchovy and a tablespoon of ricotta. Pull the dough up over the filling to make a small, closed oval shape. Heat the oil or lard in a high sided pan and when it is hot add the fritters carefully with a spatula. Don’t forget to dry the cooked fritters on kitchen paper before serving hot.