Zeppole Calabresi

Zeppole Calabresi • 1.5 kg of flour • 500 g of potatoes • 4 grams of dry active yeast • about 1 l of water • 30 g of salt —– To fill: • anchovies, ‘nduja, caciocavallo, soppressata, Directions: Wash the potatoes and put them in a saucepan with salted water and cook for 30 …