This recipe yields about 40 rolls and requires a bit of muscle to mix by hand, but the final product is worth it. We love this recipe because it is so versatile. No ingredient (as long as it is cooked if using meats) is off limits. Just be sure it is in small enough pieces to mix well into the little rounds. For the Bambino Grande, we loved it with the salami and Pecorino dipped in marinara.

1 1/4 cups water
1/2 teaspoon salt
5 tablespoons lard
1 1/2 cups all-purpose flour
4 eggs
1 cup diced Italian meat of your choosing (salami, pepperoni, cooked crumbled sausage)
1 cup diced cheese (Caciocavallo, if you can find it, or another strong flavored cheese like Pecorino)
Favorite marinara sauce for dipping

Preheat oven to 450 degrees F.

Put the water, salt and lard in a sauce pan, and bring to a boil. Remove the pan from heat and add the flour all at once, beating vigorously with a wooden spoon. After blending, return the pan to the heat and continue to cook until the paste (almost “play-dough” texture) comes away from the sides of the pan. Stir for 2 to 3 minutes longer, then remove from the heat and let the paste cool. It should be cooled enough not to cook the eggs when added. Once cooled, beat in the eggs one at a time mixing well. This is a bit tricky and aggravating, but make sure each egg is mixed into the dough well. Add the meat and cheese and stir to distribute well throughout the dough.

Rub a baking sheet with lard and drop teaspoonfuls of the mixture on to it, either rounding with a second teaspoon or your hands, about 1/2 - 1 inch apart. Bake for about 15 minutes. They should be browned and puffy. Enjoy while warm and crispy with marina sauce and Bambino Grande. Store leftover rolls in a paper bag to retain crispiness.