Italian Tigella! The bestest snack we had in Italy last year. These plump little circles of bread are served warm with your choice of hams and cheeses . . . or a huge dollop of Nutella!. . .
Its February! and I have 3 reasons for Nutella consumption this month! The first, which is just around the corner, is World Nutella Day. Yep a whole day devoted to Nutella. The second is pancake day and even though I’m generally a honey and lemon kinda girl, there might be the odd dip in the Nutella jar. And of course the third is Valentines – and I guess consumption of any kind of chocolate in huge quantities is allowed on Valentines day 🙂
So now lets talk about Tigella!! NUTELLA TIGELLA. Ben and I were first introduced to the amazing Nutella Tigella in Bologna last year after our amazing Italian wedding when we were honeymooning around Tuscany. We had never come across this type of Italian bread before, even though it was our 5th visit to Italy! I’m so glad that we decided to sit down and give them try.
Not content with our basket full of savoury Tigella, we just had to try the Nutella Tigella as well.
Mmm, amazing!! So you know that I just had to give these a whirl myself at home – and World Nutella Day has forced me into action.
Homemade Italian Tigella
The Tigella is quite a basic bread dough, with the addition of a bit of butter. Its actually not a million miles away from my mini bread rolls recipe.
This dough needs to be left to rise (prove) twice, the first time for an hour and the second for 30 minutes, so you need at least an afternoon free to give these delightful little breads a go.
Unlike the bread rolls, once this dough has risen once, it is then knocked back and rolled out. I rolled my dough to about half a cm in thickness and then cut out my Tigella circles with a 3 inch round cutter (a glass would do the same job).
These are then proved a second time before being baked for 10 minutes or until they puff up into little pillows – bellissimo! And so simple.
Traditionally the Tigella is made in a metal clamp type instrument, which gives them their golden brown colour and imprints a pretty pattern on either side. As the Tigella implement isn’t cheap, I decided to improvise.
Baking in the oven for 10 minutes means that the Tigella keep their round shape as they cook and then a quick blast in a toastie maker gives them a lovely golden finish. Although they literally need about 30 seconds in the toastie maker – any more and they dry out a little too much.
I cut mine open after they had baked in the oven and then quickly toasted before adding fillings.
and then plenty of ham and cheese:
I’m thinking this would make such a lovely feast on Valentines Day 🙂
I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, #recipeoftheweek hosted by amummytoo, #CookOnceEatTwice hosted by seachingforspice, and #BakingCrumbs hosted by onlycrumbsremain.