TIGELLE WITH RATATOUILLE AND MOCETTA

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TIGELLE WITH RATATOUILLE AND MOCETTA

TIGELLE WITH RATATOUILLE AND MOCETTA

Ingredients:

  • 3 g brewer’s yeast
  • 300 gr milk
  • 250 gr. flour 0
  • 500 gr. flour 00
  • 200 gr water
  • 50 gr extra virgin olive oil
  • 60 gr lard
  • salt

Preparation:

Mix the flour 0, the 00 flour, the milk, the dehydrated yeast and the lard in a planetary. You can also use the classic electric whips as an alternative. Add oil and water, add salt and continue to mix until you obtain a compact dough that can detach from the sides of the bowl.

Take the mixture and work it with your hands on a table top making it smooth and homogeneous. Put it in a container, covered with a transparent film, and let it rest for at least 2 hours at room temperature. After this time, put it in the fridge for another 8 hours and finish the leavening process.

Remove the dough from the fridge and start working on a floured surface. Roll it out with a rolling pin (the thickness of the dough should be about 5 mm), then make some discs with a pastry ring. At this point, place your raw tigelle on a baking sheet lined with parchment paper and let it rest for another 20 minutes. In the meantime, heat the tigelliera over a moderate heat and cook the focaccia on it. Alternatively, you can use a common non-stick pan.

When the tigelliera is boiling, place the crescentine on top. Close the lid and cook for 5 minutes. Check that the discs turn golden on both sides. At this point remove from the pan and serve hot.

Our advice is to fill them with ratatouille and our Franca Mocetta della Valsesia.

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