Tigelle
Presentation
If you're looking for the true taste of Emilian conviviality, you absolutely must try Tigelle (or Crescentine). Imagine small discs of bread, crispy on the outside and soft on the inside, born in the mountains of Modena and now a symbol of Italian street food. They're perfect for sharing: they're served hot, ready to be opened and stuffed with cured meats, cheeses, or the classic "concia" of lard and rosemary. In this article, I'll reveal how to make them at home, wherever you are in the world, to bring a piece of Emilia to your next aperitivo.
Ingredients:
- 300g of type 0 flour
- 120g of whole milk
- 60g of water
- 20g of lard or seed oil
- 20g of olive oil
- 5g of fresh brewer's yeast
- 8g of fine salt
Preparation:
Dissolve the yeast in the slightly warmed milk. In a bowl 1 mix the flour, lard (or seed oil), and milk with the yeast. Once the flour has absorbed the liquid, begin kneading with your hands and 2 add the salt and water. Knead until the ingredients are combined and 3 add the olive oil.
4 Knead on a pastry board for about 8 minutes, until smooth, adding a little flour if necessary. 5 Return the dough to the bowl, cover with plastic wrap, and let it rise for at least 90 minutes. 6 Once the dough has risen, roll it out with a rolling pin to a thickness of 0.5 cm, adding a little flour if necessary.
7 Using a 8-10 cm diameter pastry cutter, cut out dough discs. You can re-knead and roll out the scraps again. Let the tigelle rise for another 30 minutes, covered with a kitchen towel. 8 Cook the tigelle in a nonstick pan over medium-low heat. 9 Brown them on both sides and serve while still warm.
Advise
- The tigelliera : usually to make tigelle or crescentine you use a specific griddle called 'Tigelliera', but they also turn out great in a non-stick pan like I made them.
- Be careful with the temperature : always keep the heat moderate because if it is too high the tigelle risk browning too much on the outside without being able to cook inside.
- Storage : you can keep them well covered in the refrigerator for 1 day or even put them in the freezer as soon as they cool.
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