Panzerotti

For the panzerotti, mix flour, salt and lard. Add water until a soft dough is formed, knead well. Form balls from the dough, flatten them with a rolling pin.

Cut out round, thin slices from the dough with the help of a salad plate. Mix the diced mozzarella, ricotta and grated Parmigiano.

First put the tomato pulp, then the prepared mixture on the slices, fold them over and close them well. Fry in hot olive oil until golden, then remove and drain on paper towels.

Salt and serve immediately.

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