Bignè are notoriously a dessert in Italy, but in this case the tradition changes. These bignè are salted and not sweet. They can be garnished with cold cuts of any type or cheese, or maybe even both! These are a traditional Emilia Romagna started recipe.
They are perfect for a lunch or dinner which does not include heavy first or second courses since these bignè are quite filling, so 4 small bignè each is the ideal. Also serve with a small side of tomato sauce to dip them in to enhance the taste. This recipe is for 10 bignè.
Buy the ingredients at Amorino Italiano!