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Resting the dough: Cover the dough with a clean kitchen towel and let it rest at room temperature for at least 30 minutes. During this time, the gluten will relax and it will be easier to work with.
Rolling and shaping the dough: Roll out the dough on a floured surface to a thickness of about 3-5 mm. Cut out round shapes with a cookie cutter (or a glass) about 8-10 cm in diameter.
Baking: The traditional method is to use a “tigelliera”, which is a special terracotta baking dish. If you don’t have one, you can:
Frying in a pan: Heat a frying pan over medium heat (no oil needed). Fry the tigelli for about 3-5 minutes per side, until both sides are golden brown with spots and the inside is cooked through.
Baking in the oven: Place the tigelli on a baking sheet lined with baking paper and bake in a preheated oven at 200°C for about 10-15 minutes, until they are lightly browned and puffed up.
Serving: The tigelles are traditionally served hot, cut in half and filled with various delicacies.
Traditional fillings (which you can also get here in Ternopil):
Cunza: This is a traditional filling made from lard, garlic and rosemary. (You can also use olive oil instead of lard for a lighter version, but the taste will not be completely authentic.)
Cold meats: Various Italian cold cuts such as prosciutto crudo, salami, mortadella (although we see cherry now 😉).
Cheeses: Soft, creamy cheeses such as stracchino or mozzarella.
Vegetables: Grilled or steamed vegetables.
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