2 hours and 30 minutes

pastry flour, 2 cups
pecorino cheese, 3,5 oz
anchovies, 1,7 oz
water, 1/2 cup
dried tomatoes, 8
fresh yeast, 1 tbsp
olive oil, to taste
salt, to taste
sugar, to taste


Mound the flour in the center of a large wooden cutting board, gradually incorporate the fresh yeast dissolved in 1 cup of warm water, the sugar, the salt and work the flour until you have a smooth paste. Let it rise.
Meanwhile, cut the pecorino cheese into cubes, drips anchovies from oil and blot with paper towels. Divide the anchovy fillets and dried tomatoes into two pieces.
Mix the batter, take a small amount using two wet spoons and add each time the anchovies and dried tomato.
Fry in hot oil at 170°until they are golden.
Place on paper towel to drain and serve warm.

Thanks to Cooking Elena.