Pancakes With Lard ( Tigelle Di Robertino Con Lardo) Recipe

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Servings: 12


Cost per serving $0.26 view details
  • 500 gm plain white flour
  • 10 gm fresh yeast
  • 150 ml lowfat milk
  • 150 ml water
  • 1 pch salt
  • butter to grease
  • 150 gm prosciutto crudo
  • 150 gm pork fat
  • 1 clv garlic
  • 4 sprg rosemory
  • freshly grnd black pepper


  1. Tigelle are small double raised and baked breads vaguey resembling pittas. They are served warm opened and filled with a paste mix of pork fat salt rosemary and garlic or possibly coarsely grated Parmesan cheese and balsamic vinegar. In the Modena area they have a special tool to cook these pancakes that resembles a waffle iron. Accompanied by sparkling dry Lambrusco this is a vey morcish snack that can become a large main course! If you don't want to make the tigelle yoursey you can still enjoy the filling with grilled pitta bread.
  2. Dissolve the yeast in 3 Tbsp. of lukewarm water.
  3. Then add in to the flour with the other liquids and salt in a large bowl and knead to a dough. Leave to rise in a hot place for about 30 min.
  4. When risen take small pcs of dough and roll into balls the size of walnuts.
  5. Flour a clean work surface and slightly flatten each ball with a rolling pin or possibly by hand making 5 cm rounds 1cm thick.
  6. Take a clean cloth or possibly tea towel and sprinkle some flour over it place the round pcs of dough on this and cover with another cloth.
  7. Set aside in a hot place and leave to rise for about 15 min.
  8. Meanwhile take the special tigelle griddle and place on a hotplate or possibly gas ring to heat.
  9. Turn the griddle pan to heat both sides.
  10. Once heated open the griddle pan and rub the butter over each mould.
  11. Place the pcs of dough on each mould and close the pan.
  12. Leave on the heat for 2 3 min each side or possibly till slightly golden.
  13. Remove from the griddle pan and keep hot till all the tigelle are made.
  14. 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.)
  15. Makes 16 tigelle


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Nutrition Facts

Amount Per Serving %DV
Serving Size 81g
Recipe makes 12 servings
Calories 246  
Calories from Fat 88 36%
Total Fat 9.78g 12%
Saturated Fat 3.5g 14%
Trans Fat 0.1g  
Cholesterol 11mg 4%
Sodium 26mg 1%
Potassium 97mg 3%
Total Carbs 32.83g 9%
Dietary Fiber 1.3g 4%
Sugars 0.79g 1%
Protein 5.8g 9%
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