(1) Stracciatella is a fresh cheese, to be precise the inside of a Burrata, which is a Mozzarella “sack” filled with “stracetti” (= small shreds, hence the name “straciatella”) of mozzarella and fresh cream. If you can’t find any, you can replace it with another kind of fresh, spreadable cheese or try mixing the two ingredients of Burata (mozzarella and cream) yourself.

Mix the two types of flour together and pile them up on a pastry board or your work surface, creating a “well” in the centre. Crumble the yeast into a little water and mix with a fork until it dissolves. Pour it into the “well” and incorporate the flour; add the salt and, gradually, the rest of the water. Continue kneading with your hands until you have a smooth, elastic ball of dough. Cover with cling film and leave it to rest for 15-20 minutes. Then divide the dough into little balls weighing about 50 g each, flatten them on a pastry board with your hands forming small “pizzas” about 10 cm in diameter. Heat plenty of olive oil in a frying pan and, when it reaches the right temperature (test it with a piece of bread), place the discs of dough in it. Fry them on both sides so that the little pizzas are the same colour all over. Remove them from the oil, let the excess oil drip off and put them on kitchen paper to dry. When you have fried them all, spread a good spoonful of Straciatella on each one and place an anchovy filet (drained of its oil) on top. Now for the finishing touch: a leaf of parsley or rocket to garnish and… serve piping hot!