Tigelle Recipe
Cresentina breads, Coppa piccante, Finocchiona salami, green tomato conserva, 24 month aged Parmigiano Reggiano, apple mostarda
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Ingredients
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Dough for Tigelle
Accompaniments
Method
Prepare the Dough
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until well combined.
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5 to 7 minutes until it is smooth and elastic.
Rest the Dough
Cover the kneaded dough with a kitchen towel and let it rest for about 30 minutes.
Cook the Tigelle
Preheat the Tigelliera
Preheat a tigelliera (or a heavy skillet) over medium heat.
Shape the Dough
After resting, divide the dough into small balls (about the size of a golf ball). Flatten each ball into a disc, about 1 cm thick.
Cook the Tigelle
Place the discs onto the hot tigelliera. Cook for about 3-4 minutes on each side or until they are lightly browned and cooked through.
Keep Warm
Remove the tigelle from the heat and keep warm while you cook the remaining discs.
Prepare the Accompaniments
Slice the Meats and Cheese
Thinly slice the coppa piccante and finocchiona salami. Grate or slice the 24-month aged Parmigiano Reggiano.
Prepare the Condiments
Place the green tomato conserva and apple mostarda in small serving bowls.