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  • Tigelle con pesto di lardo (Tigelle with lard pesto)

    (TRADITIONAL RECIPES a Lizzano In Belvedere)
    Tigelle con pesto di lardo (Tigelle with lard pesto)

    Comuni dell'Appennino Bolognese BO

    The name takes its origin from the discs of refractory stone, called 'tigelle', where  in ancient times they were cooked.
    Difficulty: medium
    Ingredients:1 Kg of 00 flour, 1 cube of yeast, 1 teaspoon of sugar, 1 teaspoon of salt, 3 spoons of extra vergine olive oil, 1/4 lt. of warm milk, water at room temperature as required. For the lard pesto: lard or bacon, crushed garlic cloves, a few sprigs of rosemary, black pepper, grated parmesan cheese.
    Preparation: Dissolve the yeast in the warm milk together with the sugar.  Sieve the flour and salt into a mound, with a well in the centre. Pour in the dissolved yeast, milk and oil. Mix and knead adding water to obtain a soft uniform consistency. Place the dough in a bowl, cover  and keep in a warm place for around 2 hours. Roll out the dough with a rolling pin ( to around 1/2 cm or just under), cut disc shapes using either a round cutter or a glass rim and and bake in the pre heated 'tigelliera'.  For the  pesto, finely chop the lard or bacon together with the garlic and Rosemary, add milled pepper .  Cut the hot 'tigelle ' in half and stuff with the pesto, sprinkled with  grated parmesan cheese, close and serve. Can be served with : salami, fresh cheese, salad, marinated vegetables, grilled sausage, beans in tomato sauce, chicken or rabbit casserole. 

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    Information by Redazione dell'Appennino Bolognese
    Last update: 25/11/15     (NewsID: 5014293)
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