For the dough
lard 100 gr
Yeast 30 gr
grated Parmesan cheese 50 gr
For the filling
Provolone cheese 60 gr
Swiss cheese 60 gr
smoked cheese 100g
salami 100 gr
2 boiled eggs
2 processed soft cheese.
Dissolve yeast in warm water, then mix it with a little flour and let it grow indoors for about half an hour.
Pour the flour on a pastry board and put in the lard, the yeast grew, salt, pepper and grated Parmesan cheese, then add so much warm water to obtain a soft dough. Knead the dough vigorously for about 10 minutes tapping it on the table. Then put it in a covered bowl and let rise for about 2 hours.
Dice all cheese, provolone and 2 boiled eggs. Mix everything leaving aside the eggs. When the pasta is grown and flatten roll it out with the aid of a rolling pin until it has a thickness of 1 cm. Arrange all over the surface of the dough the filling of cheeses also adding the eggs at a regular distance, then roll gently the dough so that it is as close as possible.
Anoint with lard a mold with a central hole and recline in the roll taking care to properly close the ends and put it to grow again covered in a warm place.
When spent at least 2 hours, bake in moderate oven for about an hour, turning out by the oven only when it is completely cold.
Wines: /Preparation time: 6 hours, 0 minutes, 0 seconds