Drive away with green broad beans and ricotta
14 recipes
tigelle
ingredients
servings
4
Farina Farina Intera
400 grams
Sourdough starter
150 grams
Extra virgin olive oil
25 grams
Skimmed milk
150 mL
Water
100 mL
Salt
10 grams
White sugar
3 grams
single courses from Italy - Emilia-Romagna
tigelle
tigelle
ready in
24 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Unique dish typical of Emilian cuisine. Good to eat hot seasoned to taste with cheese, salami or vegetables.
preparation
step 1
Chop the sourdough and put in the mixer bowl together with the flour and sugar
step 2
Add the oil and start kneading at low speed.
step 3
Add the water flush while continuing to knead at low speed. Towards the end add the salt.
step 4
Obtained a homogeneous mixture to leave to rest 20 '
step 5
Oil a container well and leave the dough to rest in the fridge in the container until doubled.
step 6
Roll out the dough with a rolling pin by flouring the surface with semolina flour. The dough must remain at least a centimeter thick.
step 7
Making molds for tigelle with molds. I use a medium cup.
step 8
Leave to rest in the oven at 30 degrees until another small leavening is made.
step 9
Cook in a hot non-stick pan, 3 minutes per side. Open and fill at will.
