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Meat and Poultry
Fish and Seafood
Vegetables
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Pasta
Sauces
Courses
Dish Types
Special Diet
Regional dishes
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Traditional Italian
  • Pasta
  • Cakes and baking
  • Knife skills
  • Pickling
Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling

Tigelle

by
The Kitchen with Great Italian Chefs
Tigelle

PT40M

PT2H

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Ingredients

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  • 500g of 00 flour, plus extra for dusting
  • 150g of water, lukewarm
  • 150g of milk, lukewarm
  • 25g of extra virgin olive oil
  • 5g of dried yeast
  • 5g of fine sea salt
  • salami, for stuffing inside the breads
  • cheese, for stuffing inside the breads
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Equipment

  • 8cm round cutter

Method

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1
Combine the milk and water and stir in the yeast. Leave for 10 minutes to activate
2
Place the flour and salt in a mixing bowl. Add the oil, then stir in the milk mixture with a spoon. Once it starts to come together, tip out onto a floured surface and knead for 5 minutes until you have a nice smooth dough
3
Place the dough into an oiled bowl, cover with a damp cloth and leave somewhere warm to prove for 1 hour or until doubled in size
4
Tip the dough out onto a floured surface and roll out to 0.5cm thick. Use an 8cm cutter to cut the flour into neat discs. Re-roll out trimmings and cut out more circles until all the dough is used
5
Carefully arrange the discs onto a tray lined with greaseproof paper. Cover with a cloth and leave to prove for another hour
6
Place a nonstick frying pan over a medium-high heat and allow to come to temperature. Cook the tigelle for about 4 minutes each side until puffed up and slightly charred
7
Slice open and stuff with an array of cured Italian meats or cheeses

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Discover more about this region's cuisine:

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Discover more about this region's cuisine:

Discover more about this region's cuisine:

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