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1
In a small bowl, mix the yeast with 1 cup of warm water and let stand until frothy, about 10 minutes.
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2
Meanwhile, warm the milk in a small saucepan.
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3
Stir in the oil and wine.
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4
In a large bowl, combine 2 cups of the flour with the dissolved yeast.
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5
Add the milk mixture to the dough and gradually stir in the remaining 5 cups flour and the salt.
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6
The dough should be very soft, but if it is too wet to knead by hand, add more flour.
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7
Turn the dough out onto a lightly floured work surface and knead it until satiny and smooth, about 5 minutes.
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8
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel and set aside in a warm place to rise until doubled in bulk, about 1 hour.
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9
Heat the oil in a large nonreactive skillet Add the onions and cook over moderately low heat until softened but not browned about 12 minutes.
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10
Stir in the tomatoes and cook until they begin to dissolve about 5 minutes.
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11
Remove from the heat and stir in the parsley, olives, capers, anchovies and cheese.
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12
Season with salt and pepper.
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13
Soak the bread in warm water until softened, then squeeze out as much water as possible.
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14
Tear the bread into small pieces.
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15
Ia medium bowl, combine the bread, pork, egg, cheese, parsley, crushed red pepper, black pepper, oregano and salt.
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16
Knead the mixture thoroughly with your hands.
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17
Punch down the dough and pull off 60 to 70 walnut-size pieces.
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18
Roll the pieces into little balls and set them on a lightly floured sheet.
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19
Cover with a dampened cloth and let rise until billowy and nearly doubled in bulk, about 1 hour.
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20
Working with a few pieces of dough at a time, roll out each ball on a lightly floured surface to a thin 4-inch round.
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21
Place 1 tablespoon of a filling on each circle, just to one side of the center.
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22
Lightly brush the edges with water, fold in half to enclose the filling and seal the edges with a fork.
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23
Set each tart on a rack as it is finished; repeat with the remaining dough and filling.
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24
Let the tarts dry for at least 15 minutes after the last one is completed.
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25
In a deep skillet, heat 1 1/2 inches of oil to 380.
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26
Working in batches of 4 or 5, carefully slide the tarts into the hot oil and fry until golden on both sides, about 5 minutes.
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27
Using a slotted spoon, transfer the tarts to a rack to drain.
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28
Serve immediately.
