PREPARATION

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.

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