Memories of past years and Sundays in Bologna with friends or the family.
Home made tigelle, the way of feeling home in a minute.
A basic product of Emilia’s tradition and simplicity and nowadays always present in the street food too.
If you do not have the proper tigelle iron at your fingertips, don’t worry, a pan will be perfect!
Tigelle with pan-seared chard, mortadella and sweet stracchino & pumpkin cream, stracchino and red radicchio.
Ingredients:
For tigelle
500g flour
1 package of dry yeast
3 tablespoons of seed oil
2 teaspoons of salt
1 teaspoon of sugar
250ml milk
For the stuffing
500g chard
1 garlic clove
Oil evo
2 fresh chili peppers
Salt
200 mortadella
200g sweet stracchino
200g pumpkin
2 whole heads of red radicchio
Salt
Pepper
Oil evo
– Sift the flour and dig a fountain in it. Pour the yeast in the middle, oil, milk at room temperature, sugar and salt.
– Mix using hands, put the dough in a bowl and allow to rise for an hour, covered with a kitchen towel.
– When time has passed, take the dough and flatten it on a floured surface of about 1 cm high.
– Cut some discs with an iron ring or a glass. Allow to rise for another 30 minutes.
– Heat up the tigelle iron (or a pan) and cook tigelle 1-2 minutes on each side. Stuff them.
For the stuffing:
– Wash and clean the chard carefully and boil it for about 20 minutes, stems first, then the leaves. Drain it, let it cool down and squeeze it to get rid of all the water.
– Heat up oil evo in a pan, add the squashed and peeled garlic and the chili pepper. Add the chard and season for about 5 minutes.
– Cut a tigella into halves and insert chard, a slice of mortadella and a tablespoon of stracchino.
– Serve hot.
Vegetarian:
– Put the pumpkin in the oven at 200c for about 40 minutes.
– Once time has passed, take all the pulp off with a tablespoon, add a pinch of salt and pepper and blend with a hand mixer (or simply squash it with a fork).
– Wash and cut the red radicchio. You can choose between radicchio of Chioggia (slightly bitter) or classic trevisano.
– Simmer it in a pan with a little oil and a pinch of salt. Cover and let it cook for a few minutes.
– Cut a tigella into halves and insert pumpkin cream, simmered radicchio and a teaspoon of stracchino.
– Serve hot.
