Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Tigelle




Source of Recipe


CBS2


List of Ingredients




2 garlic cloves
� pound of pancetta, diced
1 tablespoon chopped fresh rosemary
1 cup freshly grated Parmigiano-Reggiano or good quality domestic Parmesan-style cheese
8 English Muffins, fork-split in half
� cup lard or olive oil


Recipe



With the motor running, drop the garlic through the feed tube of a food processor. Stop and scrape down the sides of the bowl and add the remaining ingredients except the muffins. Pulse until the mixture forms a paste. Spread the paste on one side of each split muffin and re-form to make 8 sandwiches. (The sandwiches can be assembled up to 6 hours ahead.)

To cook the tigelle: Heat 1/8 inch of melted lard or olive oil in a large skillet (preferably cast iron) over medium heat. Add 3 or more muffins and cook on one side until lightly browned, 3 to 5 minutes. Turn and cook on the other side until lightly browned. Drain on paper towels. Transfer to a platter and cut into 4 wedges. Serve hot or warm, but not cool.