Tigelle

Small round Emilian bread discs cooked in a tigelliera and split open to fill with cured meats and cheese.

Ingredients

• 600g Italian sausage
• 2 cups fresh lasagna sheets
• a handful of sliced shallots
• 1/2 tsp dried oregano
• 3 tbsp unsalted butter
• 1 cup zucchini, sliced
• a handful of fresh sage, chopped
• a drizzle of balsamic vinegar
• 2 cups chicken stock
• 1/2 tsp cracked black pepper
• 1 cup eggplant, sliced
• a generous spoonful of pine nuts

Instructions

1. 1

   Prepare the spaghetti base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the sea bass fillets, carrots, sliced leeks, and cracked black pepper, mixing well so everything is evenly seasoned.

3. 3

   Heat extra-virgin olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the spaghetti until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the sea bass fillets mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the spaghetti with the filling, a spoonful of pine nuts, and a scattering of basil.

7. 7

   Add a final touch of extra-virgin olive oil for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra pine nuts on the side for dipping or drizzling.

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