Fried Bombs with Mortadella, Mozzarella, and Pistachio Pesto

For the dough:

• 250 g all-purpose flour
• 250 g bread flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 50 g lard (or 40 ml oil)
• 10 g fresh yeast
• 1 teaspoon honey
• 250 ml warm water

For the filling:

• Sliced mortadella
• Sliced mozzarella
• Pistachio pesto

For frying:

• Peanut oil
• Pistachio flour

1. In a bowl, dissolve the yeast and sugar in warm water. Pour the mixture into a stand mixer, add the all-purpose flour and bread flour.
2. With the K-beater attachment, start the mixer on speed 2. Add the salt and continue kneading.
3. Gradually add the lard in small pieces (or oil, if preferred), and knead until fully absorbed.
4. Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place (preferably the oven, turned off but with the light on) until doubled in size, about 2 hours.
5. Slice the mozzarella. After the dough has risen, divide it into 40-45 g pieces.
6. Flatten each piece, fill it with a slice of mortadella, a bit of mozzarella, and a teaspoon of pistachio pesto. Seal well, rolling the dough into a smooth ball.
7. Place the bombs on a baking tray lined with parchment paper, spaced apart. Cover with plastic wrap and let rise for another 30 minutes.
8. In a deep pot, heat the oil over medium heat. Fry the bombs until golden, turning them for even cooking. Avoid high heat to ensure they cook evenly inside.
9. Drain the bombs on paper towels and, while still hot, coat them in pistachio flour for a crispy and flavorful finish.