Homemade Tigelle with Prosciutto and Whipped Stracchino

⏱ 110 min · Serves 4

These little Modenese griddle breads puff up golden in a dry pan, then split open steaming hot to be stuffed with silky prosciutto crudo and cool whipped cheese. Once you make them at home, you'll understand why Emilians eat them at every hour of the day.

Per serving: 682 kcal · 27.0g protein · 80.0g carbs · 28.0g fat

Ingredients

• 400g plain flour (or Italian 00)
• 7g instant dried yeast
• 1 tsp fine salt
• 1 tsp caster sugar
• 150ml whole milk, lukewarm
• 100ml water, lukewarm
• 3 tbsp extra virgin olive oil
• 25g lard or softened butter (optional, for tenderness)
• 150g prosciutto crudo (Parma ham), thinly sliced
• 200g stracchino, squacquerone or cream cheese
• 2 tbsp double cream
• Black pepper, to taste
• A handful of rocket leaves (optional)

Method

1. In a large bowl, whisk together the flour, instant yeast, salt and sugar.
2. Add the lukewarm milk, water, olive oil and lard or butter. Mix to a shaggy dough, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
3. Cover the bowl and leave to rise in a warm spot for about 1 hour, until visibly puffy.
4. Roll the dough out to 7-8mm thick on a floured surface. Cut out discs with an 8cm cutter, re-rolling scraps. You should get about 16.
5. Lay the discs on a floured tray, cover with a tea towel and rest for 20 minutes.
6. Heat a heavy frying pan or cast-iron griddle over medium-low heat, no oil. Cook the tigelle 3-4 minutes per side, pressing gently, until golden with a few dark freckles and cooked through. Keep warm in a clean tea towel.
7. Beat the stracchino with the cream and a good grind of black pepper until light and spreadable.
8. Split each warm tigella around the edge with a serrated knife, spread generously with the whipped cheese, tuck in a ruffle of prosciutto and a few rocket leaves. Serve immediately, while still warm.