The tigella is colored green and in this recipe with a creamy goat meets the excellence of the Coppa di Parma PGI
Soft consistency and not too pronounced sapidity, which allows the typical taste of pork to be fully perceived, this is the characteristic aroma of Coppa di Parma PGI, a delicatessen product obtained from the muscular portion of the neck of highly selected and valuable pigs and which originates in the area that includes the provinces of Parma, Modena, Reggio Emilia, Mantua, Pavia as well as the municipalities of the Po area which are part of the territory of the provinces of Lodi, Milan and Cremona. Here, where the temperatures and humidity typical of the hilly Po Valley area are optimal for promoting its production, the Parma Cup has its origins since 1800.
After a short period of seasoning, it is kept in a cool and humid place, as can be a cellar; but be careful, once opened it is necessary to store it in the fridge, preferably wrapped in a dampened cotton cloth so that it retains its aroma.
Preparation time: 40 minutes
Extra time: leavening
People: 18
Ingredients
250 g kamut flour
250 g Coppa di Parma PGI sliced
200 g flour 00
200 g goat cheese
100 g boiled and squeezed spinach
50 g fresh cream
10 g brewer's yeast
extra virgin olive oil
salt
Preparation
Crumble the yeast on the flour 00, knead with 200 g of water, cover the obtained paste and let it rise in the fridge overnight or from morning to evening.
Then add the leavened dough to the kamut flour, a pinch of salt, the minced spinach puree, a tablespoon of oil and the cream; knead and let rise in a warm place (25-28 ° C) for 30-40 '.
Divide the dough into 18 portions of 30-40 g, form the balls, grease them, cover them with the film and let them rest until they are doubled in volume: it will take about an hour.
Then work the balls of dough, roll each in a tartaretto mold of 10 cm in diameter, cover with a plate and a weight (for example a meat mallet), which will serve to prevent them from swelling during cooking.
Bake at 200 ° C for 4 ', then turn, cover again and cook for another 4'. If you cook them in several stages, transfer those ready on a grid, so that it does not form moisture and do not become confused. Then, when it is time to serve them, heat them quickly in the hot oven and fill them with the Coppa di Parma and the goat cheese, peppered to taste.
*** The chef says that as a starter you serve a tigella per person. If you have some, you can serve it instead of bread. Preserved in a tin can also be prepared the day before: the passage in the oven will restore the right fragrance.
