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