For the sandwiches: 300 grams of flour 0.200 grams of Manitoba flour, 30 grams of lard, 300 grams of water, 10 grams of salt, 1 teaspoon of black pepper, 3 grams of brewer's yeast. For the filling: 2 hard-boiled eggs + 500 grams of mixed capocollo, salami, cracklings, pecorino, sweet provolone, spicy provolone
In a planetary mixer pour the flour 0, the Manitoba flour, the lard, the pepper and knead. Add the crumbled brewer's yeast and knead adding water a little. Then add the salt and continue until you get a homogeneous mixture. Flour the bottom of a bowl and put the dough, cover it with a damp cloth and place it in the fridge to rest all night. The next day put the dough on a floured work surface, roll it out with the help of a rolling pin and stuff it evenly spreading the stuffing with salami, cheese and hard-boiled eggs. Roll and cut into equal blocks. Place them on a baking sheet covered with parchment paper. Cover them with a cloth and let rise until doubled in volume. Brush them with oil and bake at 180 degrees for 20-25 minutes.