2 tbsp. flour
2 tbsp. water
4 eggs
1/2 lb. Ricotta
1 tbsp. warm water
1/8 tsp. salt
1 tbsp. grated Romano cheese
1 tbsp. leaf lard

Mix flour with water, add eggs and beat 3 minutes with fork. Mix Ricotta in bowl with water, salt and Romano cheese. Heat lard in frying pan and add 1 tablespoon egg mixture. Cook slowly until omelette is hard on underside. Place 1 tablespoon Ricotta in center of omelette and cover with 1 tablespoon egg mixture, rolling around until Ricotta is closed in. Brown small omelette on both sides, remove and keep warm. Repeat procedure until all egg mixture is used. Serve plain or with a tomato sauce. Serves 4.