Chizze Reggiane — Cheese Puffs

1 cup white flour 4 teaspoons butter 4 teaspoons lard #8539; ounce (half a packet) dry yeast frac34;-1 cup parmesan cheese Extra virgin olive oil Oil for frying Arrange the flour on a flat surface with a crater in the middle and knead with butter, oil, lard, yeast, pinch of salt and eventually a drop of water, until you obtain a smooth and even mixture. Cover and allow the dough to rest for 1 hour.Roll out dough with a rolling pin to form a sheet about #8539; inch thick. Cut out small circles of dough and place a piece of Parmigiano on one half of the circle. Fold over to form a moon shape gently pressing out any air. With a fork, press the seam to seal in the cheese.In a large skillet, heat oil to 375 degrees. Fry a few cheese puffs at a time until golden; drain on paper towels and lightly sprinkle salt while still hot. Serve warm.Serves four.