Una tigella tira l’altra

Appetizers

Tigelle

Suggested track – Eric Clapton –Nobody knows you when you’re down and out

• Ingredients for 4 people:
• 600 g white flour
• 170 g water
• 50 g brewer’s yeast
• 50 g lard (or 50 g extra virgin olive oil)
• 200 g cooking cream
• 2 teaspoons of salt

• Dissolve the yeast in the water
• Put all the ingredients in a boule and work until all the liquids are absorbed.
• Move the dough on the pastry board and work until you get a smooth dough. During this operation you may need some flour to avoid sticking the dough to the pastry board.
• Let rise covered for 1 hour
• Roll out the dough at a height of 3 mm and copulate with a glass of about 9 cm in diameter and let rise
• Heat the “tigelliera”, the typical pan for cooking the tigelle, on both sides (should be heated well at low-medium heat)
• Cook the tigelle by turning the tigelliera when they start turning brown.
• They are ready to be stuffed, both with the salty that with the sweet…. indulge and let us know which is your favorite
• You can replace common wheat flour with spelt flour (all or even just a part)
• Cook over low heat because otherwise you risk that they are burned out but raw inside.
• ….. and if you do not have the tigelliera? No problem! Just heat a non-stick pan and cook them on both sides, turning several times.
• Any suggestions on the filling? Meats and cheeses at will as mortadella and stracchino, squacquerone and rocket, gorgonzola walnuts and honey, bresaola and goat cheese, salmon avocado and philadelphia, or even with an excellent plum jam, maybe homemade…. TOP!