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1
For the crust: In a large bowl, combine wine, water, and yeast and stir until dissolved.
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2
Add the honey, salt, and olive oil and mix thoroughly.
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3
Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter.
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4
Add 2 more cups of flour and stir with the spoon for another 2 to 3 minutes, to incorporate as much of the flour as possible.
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5
Bring the dough together with your hands and turn it out onto a floured board or marble surface.
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6
Knead for about 6 to 8 minutes, until you have made a firm, smooth dough.
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7
Place it in a clean, lightly oiled bowl and cover it with a towel.
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8
Let it rise in the warmest part of the kitchen for 45 minutes.
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9
For the filling: Bring 4 quarts of water to boil and add 1 tablespoon of salt.
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10
Plunge the escarole into the water and cook 12 to 14 minutes, until very tender.
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11
Remove, refresh with cold water, and press intensely to remove all possible water.
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12
Set aside.
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13
In a 10 to 12-inch saute pan, heat oil until smoking.
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14
Add garlic and cook 4 to 5 minutes, until light golden brown.
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15
Add the anchovies, olives, capers, pine nuts, currants and cooked escarole and cook 8 to 10 minutes, stirring constantly, until all ingredients are well mixed and escarole has started to turn brownish-gray.
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16
Remove from heat and allow to cool.
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17
Remove a golf ball-sized piece of dough from the batch.
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18
Press the ball with your fingers to form a circle about 5 inches across.
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19
Repeat this process with all of the dough.
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20
Place 2 tablespoons of filling into the center of each dough circle and fold into half moons, pressing with the tines of a fork around all the edges to close the well.
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21
In a high-sided frying pan, heat the oil to 375 degrees F. Drop 2 or 3 half moons into the oil at a time and cook until golden brown on both sides.
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22
Remove to drain on paper towels and season immediately with freshly ground pepper.
