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Ingredientes
- 500 gm plain white flour
- 10 gm fresh yeast
- 150 ml lowfat milk
- 150 ml water
- 1 pch salt
- butter to grease
- 150 gm prosciutto crudo
- 150 gm pork fat
- 1 clv garlic
- 4 sprg rosemory
- freshly grnd black pepper
Direcciones
- Tigelle are small double raised and baked breads vaguey resembling pittas. They are served warm opened and filled with a paste mix of pork fat salt rosemary and garlic or possibly coarsely grated Parmesan cheese and balsamic vinegar. In the Modena area they have a special tool to cook these pancakes that resembles a waffle iron. Accompanied by sparkling dry Lambrusco this is a vey morcish snack that can become a large main course! If you don't want to make the tigelle yoursey you can still enjoy the filling with grilled pitta bread.
- Dissolve the yeast in 3 Tbsp. of lukewarm water.
- Then add in to the flour with the other liquids and salt in a large bowl and knead to a dough. Leave to rise in a hot place for about 30 min.
- When risen take small pcs of dough and roll into balls the size of walnuts.
- Flour a clean work surface and slightly flatten each ball with a rolling pin or possibly by hand making 5 cm rounds 1cm thick.
- Take a clean cloth or possibly tea towel and sprinkle some flour over it place the round pcs of dough on this and cover with another cloth.
- Set aside in a hot place and leave to rise for about 15 min.
- Meanwhile take the special tigelle griddle and place on a hotplate or possibly gas ring to heat.
- Turn the griddle pan to heat both sides.
- Once heated open the griddle pan and rub the butter over each mould.
- Place the pcs of dough on each mould and close the pan.
- Leave on the heat for 2 3 min each side or possibly till slightly golden.
- Remove from the griddle pan and keep hot till all the tigelle are made.
- Slit the side of each tigella and fill with a little of the lardo. (To make the lardo put all the ingredients in a food processor and blend to a pulp.)
- Makes 16 tigelle
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 12 servings | |
| Calories 246 | |
| Calories from Fat 88 | 36% |
| Total Fat 9.78g | 12% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.1g | |
| Cholesterol 11mg | 4% |
| Sodium 26mg | 1% |
| Potassium 97mg | 3% |
| Total Carbs 32.83g | 9% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.79g | 1% |
| Protein 5.8g | 9% |
