Panzerotti alla Meridionale

Preparation:

Preparation: Pour the flour into a well and put 100 g of lard, a teaspoon of salt and 2 tablespoons of warm water in the centre. Work the ingredients with your fingertips to form a smooth and compact paste, adding a little more water if necessary. Form a ball and let it rest for at least an hour. Fry the ham over low heat until the fat is melted. Pour it into a bowl, let it cool then add the diced mozzarella, the Parmesan, the provolone cheese, the parsley, the eggs, season with pepper and nutmeg and mix all the ingredients well. Roll out the dough to a thickness of about 3 mm and cut out circles with a diameter of 8-10 cm. Put a mound of filling in the center of each circle, then fold the dough into half-moons and seal the edges well. In a frying pan, heat the lard abundantly and, when it is boiling, fry the panzerotti a little at a time until they turn golden brown. Drain them, drain them on absorbent paper and serve immediately.