List of Ingredients
- 2 1/3 CUP of farina speciale (special Italian pizza flour)
- 1 1/3 CUP of fine cornflour (fioretto)
- 3 1/2 TBSP. of milk
- 1 1/2 OZ. of lard
- 1 TBSP. of brewer’s yeast
- Salt
- 18 OZ. of stracchino cheese
- 12 of slices prosciutto crudo (cured ham)
- 3 1/2 TBSP. of heavy cream
- 4 of asparagus spears
- 1 carrot
- 1 zucchini
- 1 spring onion
- Sage
- Basil
- Rosemary
- Parsley
- Extravirgin olive oil
- Salt
- Pepper
Method
To make stuffed tigelle rolls, first knead 1 1/4 cup farina speciale with the flaked yeast and 3/4 cup water in a bowl. Cover the dough and set aside in a warm place to rise. Sift the rest of the farina speciale into a separate bowl and knead together with the cornflour, the lard, a pinch of salt, the risen yeast, and the milk, then cover and let rise for a further 40 minutes in a warm place.
Divide into 24 pieces, then form into balls, cover with a damp towel, and let rise a further 60 minutes. Next, prepare the filling and garnish. Place the diced carrot and spring onions in a pan, then add a ladleful of water and 2 tbsp oil, cover, and heat for 8 minutes (the oil should begin to sizzle).
Next, add the diced asparagus and zucchini, a pinch of salt, the cream, and 1 tsp chopped herbs (sage, rosemary, and thyme), and cook for 5 minutes before turning off the heat.
Process the stracchino cheese to a creamy sauce in a blender with 2 tsp chopped basil, salt, pepper, and 2 tbsp oil. Press the balls of dough flat, then brush the surface with water. Divide the vegetables between 12 of them, then top with the remaining 12, pressing the edges together to seal.
Brush a specialized tigelle pan with oil, then place over medium heat, rest the tigelle in the molds, and cook for 6 minutes, turning to brown on both sides. Serve drizzled with stracchino sauce and garnished with slices of prosciutto.