Tigelle with Lardo and Chanterelles
List of Ingredients
Ingredients · Servings 12
- 11OZ. cleaned chanterelle mushrooms
- 9OZ. flour
- 7OZ. sliced lardo
- 1 1/2OZ. lard
- 1/2OZ. fresh brewer's yeast
- Rosemary
- Garlic
- Extravirgin olive oil
- Salt
Method · 2 h 5 min
- Dissolve the yeast in 1/2 cup of water and a pinch of salt; knead it together with the flour and the lard until you have an even, elastic dough. Set aside to rise for 1 hour, covered, at room temperature. Roll out the dough to a thickness of about 1/4 inch, then cut out discs about 3 inches in diameter, knead the leftover dough and roll it out again, until you have 12 tigelle. Let rest 10 more minutes, so it rises again.|Chop the lardo slices with a few rosemary needles, until the mixture is almost creamy. Cut the chanterelles into pieces and sauté in a pan with 2 tablespoons of oil, 1 clove of garlic, smashed, and a sprig of rosemary, for 5 minutes; season with salt to taste.
- Cook the tigelle in a special press greased with a little lard, for about 10 minutes, on low heat for the first 5 minutes, then a little higher heat so the outside gets darker, turning the press halfway through the cooking. Cut the tigelle in half, fill with the lardo mixture and serve with the mushrooms.
11 OZ. of cleaned chanterelle mushrooms
9 OZ. of flour
7 OZ. of sliced lardo
1 1/2 OZ. of lard
