Ingredients

For the fried pie

• 500g of type 0 soft wheat flour
• 150 ml of milk or other fat such as extra virgin olive oil or seed oil
• 100 ml of water
• 50g of lard
• 1 tablespoon of sugar, salt
• 5g brewer’s yeast
• lard to taste for frying

For the sandwich

• 50g of Parma DOP Vitali ham cut in thin slices
• 1 slice of caciottona type cow cheese (about 15 g)
• 5g of Campanina apple mostarda

Preparations

For the fried pie

Dissolve the yeast in the water and add the sugar. In a bowl, knead vigorously the flour, milk, salt and lard. Only after mixing a few times add the water with the yeast. Continue to work the dough until a homogeneous and elastic mass is obtained. Leave to rest for about half an hour. Take a ball of dough and flatten it with the help of a rolling pin to a thickness of 1 or 2 mm. It is important that it is not too thin. In a high-sided pan or small saucepan heat the lard up to 200 degrees and then fry the dough, cut into diamond shapes, on both sides. Drain thoroughly.

For the sandwich

Cut a thin slice of cow’s milk caciotta

Composition

Place the slices of ham on the fried pie, taking care to add volume by developing the filling upwards, lay the thin slice of cow’s milk caciotta on top and finish with a well-distributed teaspoon of Campanina apple mostarda.