Cottage cheese pitta

Preparation:

Preparation: Incorporate the oil into the pasta and knead well so that it is absorbed. Divide the dough into two parts, one of which is slightly smaller. Grease a cake pan with half of the lard. Roll out the dough with a rolling pin to obtain two discs. With the larger one, line the pan so that the dough protrudes a couple of centimeters from the edge. Fill with half of the ricotta, which you will have worked a bit with a fork, the finely sliced caciocavallo, the soppressata in small pieces, the parsley and the hard-boiled eggs in thin slices. Cover with the remaining ricotta and sprinkle with salt and pepper. Overlap the second disc and fold the edge of the dough inward, wetting it with a little water to seal the pitta well. Prick the surface with a fork and distribute the remaining lard into small knots. Put in a hot oven for about 40 minutes.