Casatiello Salato

Preparation:

Preparation: Pour the yeast into a bowl with a little warm water and a pinch of salt and add as much flour as needed for a well-worked and soft cake which you will leave to rise, covered with a napkin in a warm place, until it is increased in volume, for about half an hour. Now take the panelle, place it on the work surface, add all the flour, the lard (leaving a little aside to grease the mould) and work the dough well, adding the tepid water necessary to have a very firm dough, working with energy spread it on the work surface in a rectangular shape, spread it with the provolone and salami cut into cubes, two grapes cut into wedges and the cracklings, grated parmesan and plenty of pepper. Roll the dough into a cylinder and close it like a donut. Grease a smooth-sided central mold with lard very well, place the pie in it and let it rise again in a warm place. When the donut has risen, form dimples with your fingertips to make room for four eggs, which you will then secure with strips of the same dough. In the oven the eggs will cook together with the casatiello. The oven must be hot (200 degrees) and cooking must last about forty minutes.