• 2 / 5 hours
  • Low


300 g of Type 1 Flour
200 g of Type 00 flour
200 g of sourdough (or 18 g of fresh brewer's yeast)
300 g of water at room temperature or slightly warm
60 g of lard
8 g of salt
First pour the flours into a bowl, separately dissolve the sourdough in the water (or crumble the fresh brewer's yeast in 100 g of water), then add it to the flours (also add the remaining water in case you use fresh brewer's yeast) and start mixing.
When the dough is elastic and homogeneous, add the lard and salt, then continue to knead until the dough is soft and does not stick.
At this point create a ball and place it in a lightly greased bowl, seal with cling film and let it rise in a warm place or away from currents until the volume is doubled (about 4 hours if you use sourdough, about 1 hour and half if you use fresh brewer's yeast).
Once the leavening is complete, sprinkle the work surface with flour, break the dough and roll it out with a rolling pin to a thickness of 6/7 mm, then make circles with a pastry cutter with a diameter of 8 cm. Knead the leftover dough and repeat this process until it is finished.
Proceed with cooking: if you have a tigelliera pan, cook the tigelle in the appropriate circles, otherwise use a non-stick or cast iron pan. Cook for 4/5 minutes, turning the tigelle and lightly crushing them with a spatula.
Once ready, serve them warm or at room temperature, opening them in half with your hands and filling them as desired in both the sweet and savory versions.

In cooperation with Vaniglia Cooking

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