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In Emilia-Romagna everyone has a slightly different recipes for this, and after trying several of them I have settled for this one found online
INGREDIENTS
METHOD
Combine the milk and water and stir in the yeast. Leave for 10 minutes to activate
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
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
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.
Carefully arrange the discs onto a tray lined with greaseproof paper. Cover with a cloth and leave to prove for another hour
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
Slice open and stuff with an array of cured Italian meats or cheeses
I have found this traditional recipe from TUSCANY online, I have tried and loved it! INGREDIENTS 500g of 00 flour 1 tbsp of sugar 1 tbsp of salt 25g of fresh yeast 2 tbsp of olive oil 300ml of water oil, for frying fleur de sel METHOD Place the flour into the bowl of a food mixer. Add the salt and sugar on one side of the bowl and crumble […]
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