Fried Erbazzone

Preparation:

Preparation: After having washed the beets well, boil them, drain them, squeeze them and chop them finely. Then brown them in the butter, letting them dry well, then remove them from the heat and place them in a large bowl: add the cheese, the breadcrumbs and the beaten eggs; also add the flour, sifting it, so that it does not make lumps; Finally, season with salt and pepper. Stir the mixture repeatedly to mix it perfectly. Melt the lard in the frying pan and pour in theerbazzone, which you will cook well on both sides, turning it over with the help of a plate or a lid, as if it were a normal omelette. Carefully stir the mixture, mixing perfectly, and make a ball, which you will leave to rest, covered with a damp cloth, for 40 minutes. After the agreed time, roll out the mixture on the floured pastry board in a finger-thick layer. With a shot glass, cut out as many discs as there will be. Heat the oil in an iron pan and fry the disks, a few at a time, turning them over so that they are well browned on both sides. As the discs are ready, pass them on a sheet of absorbent kitchen paper to remove the excess oil and keep them warm on a serving plate. Serve them right away.