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Ingredients
- 400 gr (3 cups) Italian 00 or pastry flour
- 200 gr ( 2 cups) Manitoba or strong bread flour
- 300 ml (1 and 1/3 cup) water
- 2 gr ( 1/2 teaspoon) active dry yeast
- 40 gr (6 tablespoon) olive oil
- 1 1/2 teaspoon salt
- 1/2 teaspoon sugar
- For the filling:
- 500 gr (1 lb, about 2 bunches) curly endive which is also named chicory or frisee
- 600 gr /18 oz diced canned tomato
- 400 gr (14 oz) fresh mozzarella
- 6-8 anchovy fillets
- salt and black pepper to taste
- vegetable oil for deep frying
View Full Recipe at madonna del piatto
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