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Tigelle




Source of Recipe


CBS2


List of Ingredients




2 garlic cloves
½ pound of pancetta, diced
1 tablespoon chopped fresh rosemary
1 cup freshly grated Parmigiano-Reggiano or good quality domestic Parmesan-style cheese
8 English Muffins, fork-split in half
¼ cup lard or olive oil


Recipe



With the motor running, drop the garlic through the feed tube of a food processor. Stop and scrape down the sides of the bowl and add the remaining ingredients except the muffins. Pulse until the mixture forms a paste. Spread the paste on one side of each split muffin and re-form to make 8 sandwiches. (The sandwiches can be assembled up to 6 hours ahead.)

To cook the tigelle: Heat 1/8 inch of melted lard or olive oil in a large skillet (preferably cast iron) over medium heat. Add 3 or more muffins and cook on one side until lightly browned, 3 to 5 minutes. Turn and cook on the other side until lightly browned. Drain on paper towels. Transfer to a platter and cut into 4 wedges. Serve hot or warm, but not cool.