Tigelle montanare hotels
Instructions
Knead the flour with other ingredients and work for 10 minutes.
Leave the dough to rise for at least 30 minutes.
With a rolling pin roll out a sheet of about 3 mm.
thick, cut into 5 cm discs.
in diameter and cook them using the appropriate tools.
Cut in half horizontally and cooked pasta disks and spread one half with the mixture of bacon, chopped garlic and Rosemary previously.
Sprinkle with the Parmesan cheese and cover with the other half.
Serve hot.
Ingredients and dosing for 6 persons
- For the dough:
- 400 g of flour
- 15 g of olive oil
- 90 g of cream
- 20 g of white wine
- Brewer's yeast to the flour
- Salt
- For the sauce:
- 150 g of minced bacon
- 1 clove of garlic
- Rosemary
- Parmigiano-reggiano