Panzerotti

With flour, lard or butter and a little warm water, work the dough for about 10-15 minutes until it is soft and elastic.

While the dough rests in the refrigerator or in a cool place, soften the ricotta and mix it with the eggs, the salami and the fiordilatte cut into small cubes, the grated cheese and a little pepper.

Roll out the dough into a fairly thin sheet and place the filling on it with a teaspoon about three cm from the edge.

From the edge form little mounds spaced about three to four cm apart.

Fold over the edge you had left free so that it covers the mounds and cut the panzerotti with a glass into a crescent shape.

Then proceed to make a second row of panzerotti until the dough and the filling are used up.

Fry them in hot oil over a high heat and turn them gently.

Since the panzerotti will be part of the fried selection, it is best to keep them warm in a slightly warmed oven.