PREPARATION

Dissolve yeast in warm water and salt, mixed with the flour and let rise for an hour covered with a bowl. After this time, roll out the dough with a rolling pin and cut into disks with the aid of a glass from the edge off.
Spread on each disk a layer of ricotta cheese, a tomato cut into pieces and a piece of alice washed and boned. Add salt and pepper and fold the diskette on itself giving it the shape of a crescent, well welded rims helping you with your fingers and fry the panzarotti in abundant boiling olive oil. Drain them as soon as they are golden and serve hot.