Piatti Di Emilia Recipe
Tigelle, prosciutto di parma, parmigiano reggiano, insalata pomodoro * chili vinaigrette, crispy pepitas, opal basil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tigelle
Insalata Pomodoro
Chili Vinaigrette
Toppings
Method
Tigelle Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- 2
Add Wet Ingredients
Make a well in the center of the dry ingredients and add the water and extra virgin olive oil. Stir until a soft dough forms.
- 3
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth.
- 4
Rest the Dough
Cover the dough with a kitchen towel and let it rest for 30 minutes.
- 5
Shape and Cook Tigelle
Divide the dough into small balls (about the size of a golf ball). Flatten each ball slightly and cook in a tigella maker or on a griddle for about 3-4 minutes on each side until golden brown.
Insalata Pomodoro Preparation
- 6
Chop Ingredients
Dice the ripe tomatoes and finely slice the red onion. In a bowl, combine the tomatoes, onion, and fresh basil leaves.
- 7
Season the Salad
Season the mixture with salt and black pepper to taste. Toss gently to combine.
Chili Vinaigrette Preparation
- 8
Combine Ingredients
In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, chili flakes, and honey until well mixed.
- 9
Season the Vinaigrette
Add salt to taste and adjust seasoning if necessary. Set aside.
Final Assembly
- 10
Plate the Dish
On a serving platter, arrange the cooked tigelle. Top each with a slice of prosciutto di parma and a generous shaving of parmigiano reggiano.
- 11
Add Salad and Vinaigrette
Spoon the insalata pomodoro over the top and drizzle with the chili vinaigrette.
- 12
Garnish
Sprinkle crispy pepitas and opal basil leaves on top for added crunch and flavor.