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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.

 

 

 


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