FRIED TURNOVERS

(Pituni)

Makes 18 to 20 turnovers

FILLING I

3 heads escarole, washed and chopped into small pieces

125 g/4 oz diced tuma, primosale, or mozzarella cheese

10-12 anchovy fillets, cut in pieces

125 g/4 fl oz olive oil

Salt and freshly ground black pepper

FILLING II

6 onions, sliced very fine and fried until soft in 125 ml/4 fl oz olive oil

125 g/4 oz capers

⅔ recipe pane rimacinato dough, about 900 g/2 lb

Vegetable oil or lard for deep frying

Combine all ingredients of the filling you choose.

Divide the dough into small pieces (about 18-20) and flatten them out into disks about 13 cm/5 inches across and 6 mm/¼ inch thick. Place 2 heaped tablespoons of filling on each disk, moisten the edges, fold over into a half-moon and seal carefully. Deep fry in abundant and very hot oil until golden brown.

At the other end of the island, in the province of Trapani, bread dough is used to make a sort of pizza liberally sprinkled with oregano: hence its name, which means “oreganata.”