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1
In a small bowl, soften the yeast in the water, permitting it to rest and dissolve for 15 minutes.
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2
In another small bowl, combine the olive oil, the salt, and the milk.
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3
Measure out the flour and the polenta meal into a large bowl, add the yeast and the olive oil mixtures, forming a rough dough of the ingredients.
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4
Turn the dough out onto a work space and knead the dough to a smooth resiliency, a task that takes at least 6 minutes.
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5
Place the dough in a lightly oiled bowl, cover it tightly with plastic wrap, and permit it to rise for 35 to 45 minutes or until it has nearly doubled.
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6
Divide the dough in two.
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7
Roll out the first piece into a large rectangular shape about 1/4 inch in thickness.
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8
With a biscuit or a pastry cutter, cut 5-inch rounds from the dough.
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9
Reroll the scraps and cut again.
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10
Repeat the process with the remaining half of the dough.
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11
Cover the disks with a clean kitchen towel, permitting them a 10-minute rest.
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12
Place one-tenth of the mozzarella over one side of each disk.
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13
Dust the mozzarella with the pecorino, adding your choice of either the meat, the tomatoes, or the anchovies.
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14
Grind pepper generously over the filling.
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15
Fold the uncovered half of the disk over the filling, pressing down on the edges, sealing them well, then pinching the ends and forming a half-moon of the pastry.
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16
Cover the panzarotti with a clean kitchen towel while the oil heats in a deep, heavy pan.
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17
Choose the pan so that the liter of oil will yield a depth of at least 5 inches.
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18
When the oil is very hot but not yet smoking, add a few of the panzarotti, browning them well before turning them over with tongs and browning the other sides.
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19
Remove the panzarotti to absorbent paper towels, transferring them to a plate in a 150-degree oven while they wait the crisping of the others.
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20
Better yet, present them pan to plate to mouth right in the kitchen, as long as someone is dutiful about the furnishing of cold white wine.
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21
Theres nothing to do but go out to dinner after the triumph of the panzarotti.
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22
There will seem few dishes with which one might follow these.
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23
Better to compare them to someone elses work than your own.
