Nfigghiulate

Knead the flour with the sourdough starter, hot water and salt. Cover and let it rest for 4 hours. Roll out the dough and work it with oil, add baking soda and lemon juice. Let everything absorb and let it rest for at least 2 hours. From the dough make about 50/70 g small balls and roll them out creating rectangles. Put some sausage in the middle (about 3 cm), the caciocavallo cheese, a cherry tomato cut in half and some onion. Close them, roll them over and polish with olive oil. At the end, let them rest for half an hour and bake.