Instructions: Tigelle are small double raised and baked breads vaguey resembling pittas. They are served hot opened and filled with a paste mixture of pork fat salt rosemary and garlic or coarsely grated Parmesan cheese and balsamic vinegar. In the Modena area they have a special tool to cook these pancakes which resembles a waffle iron. Accompanied by sparkling dry Lambrusco this is a vey morcish snack which can become a large main course! If you do not want to make the tigelle yoursey you can still enjoy the filling with grilled pitta bread.

Dissolve the yeast in 3 tablespoons of lukewarm water.

Then add to the flour with the other liquids and salt in a large bowl and knead to a dough. Leave to rise in a warm place for about 30 minutes.

When risen take small pieces of dough and roll into balls the size of walnuts.

Flour a clean work surface and slightly flatten each ball with a rolling pin or by hand making 5 cm rounds 1cm thick.

Take a clean cloth or tea towel and sprinkle some flour over it place the round pieces of dough on this and cover with another cloth.

Set aside in a warm place and leave to rise for about 15 minutes.

Meanwhile take the special tigelle griddle and place on a hotplate or gas ring to heat.

Turn the griddle pan to heat both sides.

Once heated open the griddle pan and rub the butter over each mould.

Place the pieces of dough on each mould and close the pan.

Leave on the heat for 2 3 minutes each side or until slightly golden brown.

Remove from the griddle pan and keep warm until all the tigelle are made.

Slit the side of each tigella and fill with a little of the lardo. (To make the lardo put all the ingredients in a food processor and blend to a pulp.)

Makes 16 tigelle

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