Tigelle

The finished Tigella, filled with Burro del Chianti from the Macelleria Cecchini

Often when I say I am market inspired to cook something, I am referring to the fresh fruit and vegetable markets held weekly in local towns or the Central Market in Florence where I conduct my walking tours.

But there are other markets that inspire me- the first Sunday of the month in Panzano is the artisans market and there are stand after stand of food artisans up by Dario Cecchini's Macelleria. Then the market twists down to the Sunday food market in the tiny main piazza on the 222 highway. After this is my favorite part, with crafts and flea market treasures.

I scored this week! My husband actually found this. A aluminum mold for a stovetop flatbread called Tigelle. These are from Emilia Romagna, mostly around Modena and also in the mountains. Often cooked between clay disks over an open fire, the more modern version is made of metal.

The Tigelle mold is used stovetop- 1950's cost €5, a real find!

To make Tigelle:

300 grams Italian flour (00), in America White Lily works or King Aurthur sells Italian flour
25 gram fresh yeast ( I used a packaged dry yeast, the amount that is used for 500 gr or one pound of flour.
50 grams lard ( I used the same lard I filled the tigelle with, artisan made)
salt
1/2 cup warm water


Mix the yeast into the warm water and stir.
Add the salt to the flour and then the lard.
I mixed the lard into the flour first, as I would for a tortilla dough, "cutting" it into the flour.

Add the water and mix to make a soft dough.
Knead the dough until smooth.
Cover and let rise for 1 hour.

Roll out the dough to about 3/4 " high.
Use the top of a water glass to cut disks. ( make sure it fits in the tigelle mold).
Cover and let rise again.
Left over dough can be rerolled to cut more tigelle.
This recipe made 10.

Lightly grease the mold and lay in the tigelle. Cover with top and cook until golden.
Flip the mold so both sides cook.

If using a griddle, just flip them.

When cooked, cut open and fill.

Tradtional filling is Italian prosciutto minced with garlic and fresh rosemary.
Put in while still hot so the fat melts!



You do not need one to make these though. It is very similar to an English Muffin and can be cooked right on a griddle.

Riga gnocchi- Calabria

the basket used for creating ridges on gnocchi in Calabria

A few summers ago, we headed south for the Chili Pepper Festival held in Diamante, Calabria every year. Besides chili peppers in everything from bread to marzipan, we had some interesting dishes. The beach front was filled with stand after stand of food and every sort of chili you could immagine.

One of my favorites stands was a mom and her son, frying a potato-dough bread with anchovies in it. The other stand that caught my fancy was the fresh pasta booth, with the local housewives dishing out their specialties next to the villages famous chefs.


There were hand-rolled spaghetti with a sauce made from 'nduja, my favorite chili infused smoked "salami" and light-as-could-be potato gnocchi. When I saw the women rolling the gnocchi on this "basket" I had to have one.


When I had seen them before I thought they were a basket for bread! But with the "bottom" side up, it is a great large platform for ridging your gnocchi to make the sauce hold on better.




Our favorite dish of the week was a gnocchi with seafood sauce-I made it for Andrea's birthday dinner.

I cheat and do my "instant" potato gnocchi which i make quickly with instant mashed potato flakes. You will fall in love too!

I make the mashed potato with just the salted water - no milk or butter and add flour and no egg! So simple and so light.

The sauce is also easy:

Saute garlic, olive oil and chili pepper flakes , add calamari strips. Cook for a minute.

Toss in some cherry tomatoes, cut into small pieces and add shelled shrimp.

Lightly salt and cook very quickly or the fish gets tough.

Preserved Fruits in Alcohol

During peak seasons, fruits were often preserved in alcohol for winter consumption.
Cherries, grapes and even the simple raisins.

This jar was for cherries in maraschino, an aromatic liquor often drizzled on fresh pineapple in trattorias as a dessert.

A traditional recipe I have always wanted to make are the preserved grapes, which seem to be ever present in Tuscan Kitchens.

This basic recipe can be used with many fruits which are left whole.

The jar is in perfect condition, with it's bakelite lid! I adore it.

Bakelite lid on this 1950's jar for cherries "sotto spirito"

Uva Sotto Spirito

Cut the grapes from the bunch leaving a small piece of stem attached.
Rinse and dry.
Prick the grapes with a needle and place in the jar.
Sprinkle in 1/2 cup of sugar.
Cover with brandy, grappa or you can boil sugar and water and then use a whole grain alcohol.
Some people add cinnamon sticks. I prefer not to.

Leave in a dark place for 2 months.

Enjoy this winter, served in small glasses after a meal.
Place 2 or 3 grapes in a tiny glass for liquor and serve with some of the infused liquor.


Mangi e Bevi- eat and drink! Happy Holidays for sure.