Tigelle

Tigelle, also known as crescentine, are a typical product of Emiliana cuisine, particularly from the Modenese Apennines area. They are small discs of bread that are cooked on a special grill called a tigelliera. Let’s see together how to prepare them.

Ingredients

• 500 g of type 00 flour
• 250 ml of lukewarm water
• 25 g of fresh yeast
• 5 g of salt
• 50 ml of extra virgin olive oil
• A pinch of sugar

Preparation

1. Start by slightly warming the water and dissolve the yeast in it with a pinch of sugar to help the fermentation process.
2. In a large bowl, pour the sifted flour and create a well, adding the dissolved yeast and oil in the middle.
3. Add the salt to the sides, to prevent it from directly contacting the yeast and begin to gently knead, gradually incorporating all the flour.
4. Transfer the dough to a lightly floured surface and work it until it becomes a smooth and elastic dough, spending about 10 minutes.
5. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for at least 2 hours, or until it doubles in size.
6. After rising, take the dough and divide it into balls about the size of a walnut (about 30-40 g each).
7. Roll out each ball with a rolling pin to create discs about 1 cm thick.
8. Heat the tigelliera and cook the tigelle for about 3-5 minutes per side until golden.
9. Once cooked, you can stuff them with cold cuts, cheeses, or sweet creams according to taste.

Curiosity

Tigelle gets their name from the traditional cooking plate made of terracotta. Today, tigelliere made of cast iron or more modern materials are available on the market. Tigelle can be consumed either hot or at room temperature and are perfect for being filled with classic cold cuts or typical cheeses from the Emilian region, such as Prosciutto di Parma, Mortadella di Bologna, or Squacquerone.