("Tigelle" with fat and rosemary - Traditional recipe from Emilia)

500 g (1,1 lb) white flour
45 g (1 1/2 oz) fresh yeast
50 g (1 3/4 oz) unsalted butter
Fat
2 tablespoons sugar
1 clove of garlic
Fresh rosemary
Olive oil
Salt

Time:
preparation: 30 minutes
plus rising time
cooking: 20 minutes
Difficulty:
medium difficulty recipe
Nutrition Facts (amount per serving):
Calories: n.c. (kCal) - n.c. (kJ)
Protein: n.c. (g)
Total fat: n.c. (g)
Total carbohydrate: n.c. (g)
Sugars: n.c. (g)

This delicious dish is perfect as an appetizer or as one-plate meal.
Prepare the dough. Incorporate these ingredients: white flour, crumbled yeast, 2 tablespoons salt, 2 tablespoons sugar and butter; pour in 250 ml (8 fl oz - 1C) warm water, slowly; knead the dough, shape into a ball on the lightly floured work surface, oil it and let it rise, in a warm place (27° C - 80° F), for about 40 minutes.
Roll out the dough to a rectangular shape, about 3 mm (1/8in) thick and cut discs, 5 - 10 cm (2 - 4in) large.
In a frying pan melt fat with a couple of tablespoons of oil and fry dough discs on both sides over a gentle heat.
When "tigelle" are cooked, cut them into two halves and put in the middle a mixture made with fat, rosemary and garlic, finely chopped.
Serve very hot.

Note

- We don't modify this recipe; it's rich in fat but it's so good that you need taste it in this way.
- It's impossible to calculate nutrition facts because the doses of some ingredients can vary a lot.

What's the right wine?

Our suggestion is: Trebbiano di Romagna.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".