Ricette

Tigelle with lard and rosemary pesto

Prep.
10 minutes
Cooking
5 min.
Difficulty
Easy
Type
Traditional

Ingredients

1 package tigelle integrali con lievito madre (wholegrain sourdough tigelle) by Gastronomia Piccinini
7 ounces (200 gr.) lard
1 nice sprig rosemary, stem discarded
1 garlic clove
3 ounces (100 gr.) grated parmesan cheese
½ tsp coarse salt

Products used

  1. Place tigelle in a very hot non-stick skillet.
  2. Place lard, garlic, rosemary and salt in a blender, blitz tilll you get a cream.
  3. Turn tigelle in the skillet to obtain a crunchy surface.
  4. Cut tigelle in two and spread a tbs of lard pesto.
  5. Distribute a tbs of grated parmesan on top.
  6. Serve tigelle hot and crunchy.

Eat them with a glass of Lambrusco Graspa Rossa.

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