Get creative with the fillings!
500 gr flour
70 gr lard
100 ml milk (oatmeal is fine too)
100 ml of water
2 gr bicarbonate
5 gr salt
For the filling:
sautéed herbs in a pan with oil and salt
In a bowl (the planetary mixer is fine if you have it) put the flour, lard, baking soda and salt. Mix the ingredients and start kneading by adding the lukewarm water and milk. Knead the dough for about ten minutes, form a loaf and place it in the refrigerator after wrapping it in plastic wrap. Let it rest for at least an hour.
In the meantime, wash the herbs and blanch them in lightly salted hot water for a few minutes, drain and put them in a pan with a tablespoon of oil, let them cool and add some grated Parmesan cheese according to your taste.
Divide the dough into 8 equal parts and roll out each piece to form a very thin round sheet. Fill half of the dough with herbs or with cooked ham and mozzarella.
Close the half-moon dough, seal the edges well by exerting pressure with your fingers.
Heat a plate and when it is hot, cook the cassoni for a couple of minutes on each side, lower the heat and cover with a lid to melt the cheeses. Serve hot.