Tigelle with Casale Prosciutto, ricotta and cherries

by Monica Bergomi


  • 500 g of all-purpose flour
  • 10 g salt
  • 150 ml milk
  • 100 ml water
  • 10 g fresh brewer’s yeast
  • 25 g extra virgin olive oil
  • 200 g fresh ricotta
  • 150 g Casale Prosciutto
  • 250 g cherries
  • mixed green salad


Sift the flour into a bowl and add the salt, mixing thoroughly so that the two ingredients blend as best as possible. It is important to ensure that no clumps of salt are formed, because they would be able to make the dough rise badly.

Mix the milk with the water in a saucepan and let it cool over low heat, then dissolve the yeast. Add the mixture to the flour, together with the extra virgin olive oil.

Knead until the ingredients are combined, then bring the mixture to the pastry board. Work it until a soft and elastic dough is formed. Form a ball of dough, cut it crosswise, cover it and let it rise for at least 1 hour in a well sheltered place.

Roll out the dough with a rolling pin into a sheet of half a centimeter and with a round cookie cutter with a diameter of 8 centimeters, cut out the tigelle. Put them all on a baking sheet and cover them with a clean cloth and let them rise for another half hour. Grease the tigelliera with peanut oil and heat it well on the stove. Place a piece of pasta in each compartment, close and cook for about a minute on each side. The cooking time depends a lot on the thickness of the metal and the height of the flame. The cooking must be rather fast, but not excessively, otherwise the tigelle will burn outside and won’t be cooked inside.

As they are ready, place them in a basket well wrapped in a tea towel, which will keep them warm. If you do not have the appropriate tigelliera: heat a non-stick pan, grease it with very little oil and cook the tigelle for about 10 minutes per side.

Remove the stalks and pit from the cherries, season the ricotta with salt and a drizzle of oil. Wash the salads. Serve the tigelle cut in half and stuffed with ricotta, cherries and slices of Casale Prosciutto.