Mix the yeast in a bowl, with a teaspoon of sugar and the milk
warm until it melts.

Knead the flour by placing the yeast in the center and also adding a
dl of warm water.

Start working the dough and then add the 20 g of lard (or, alternatively, 2 tablespoons of oil), half a teaspoon of salt.

Continue working the dough until you obtain a smooth and homogeneous dough, creating a ball.

Let the dough rise in a bowl for a couple of hours until it doubles in volume.

Once the dough has risen, roll it out into a sheet 2-3 mm thick. Cut the dough with a pastry wheel until you obtain diamonds about 6 cm wide.

Heat the oil in a saucepan. When it is very hot, dip 3-4 diamonds of pasta in it and let them cook until golden on both sides.

Drain them on absorbent paper and serve them hot with the cold cuts and Igor’s Gorgonzola Dolce.

Ingredients for 4 people:
400 g of flour
20 g of brewer’s yeast
100 ml of milk
20 g of extra virgin olive oil
1 liter of frying oil
salt and pepper to taste
To serve:
100g of raw ham
100g of mortadella
100g of cooked ham
1 pack of Igor’s Sweet Gorgonzola