Put the bread away with the bread until it is very bland. Extract it well and place it in a container, troceándola with the sides. Add 100 g of breadcrumbs, the top removed, a pinch and adjust the salt and pepper.

Mix well with a spatula to mix all the ingredients, cover the mixture with cling film and place it in the fridge for 30 minutes. Cut the Provolone Valpadana DOP sweet by the cubitos.

Beat the remaining dough, reserve it separately, and place the rounded bread that has been cooked in a bowl. Remove the contents of the fridge and add 30 g one at a time to make a bowl.

Spread it a little in the center, introduce a cubit of Provolone Valpadana DOP and pass it again between your hands to seal the dough with the mass and obtain a homogeneous sphere.

Mix them in the batter and in the flattened bread, then place them in the fridge again for 15 minutes. Freeze the almonds in abundant aceite of seeds and place them to soak in absorbent paper. Serve.