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Tigelle with raw ham and crescenza

17/11/2023

With pleasure! The tigella, also known as crescentina, is a typical flatbread from Emilian cuisine. It can be stuffed with various ingredients, but one of the simplest and tastiest combinations is with raw ham and crescenza. Here is the recipe for preparing tigelle at home:

Ingredients for the tigelle:

  • 500 g of type 0 flour
  • 12 g of fresh yeast (or 4 g of dry yeast)
  • 250 ml of warm water
  • 1 teaspoon of fine salt
  • 1 teaspoon of lard or extra virgin olive oil (for a more modern version)

Ingredients for the filling:

  • Raw ham, thinly sliced
  • Crescenza cheese, sliced

Preparation

  1. Dissolve the yeast in warm water in a large bowl.
  2. Gradually add the sifted flour, salt, and lard or oil. Knead until you have a smooth, homogeneous dough.
  3. Work the dough on a floured surface for about 10 minutes, then shape it into a ball and let it rest in a bowl covered with a damp cloth for about 2 hours, or until it doubles in volume.
  4. Take the dough and divide it into balls of about 50-60 g each.
  5. With the help of a rolling pin, roll out each ball to obtain discs about 1 cm thick.
  6. Heat a tigelle maker (if you don’t have one, you can use a non-stick pan) and cook the tigelle for about 2-3 minutes on each side until golden.
  7. Once cooked, cut the tigelle in half without completely separating them and stuff them with a slice of crescenza and a slice of raw ham.
  8. Serve the tigelle hot to best appreciate the softness of the crescentina and the fusion of the crescenza with the heat.

Tigelle can also be composed at the last moment, allowing each diner to choose their preferred filling.

Curiosity

The tigelle get their name from the terracotta molds, called “tigelle,” in which they were once cooked directly over the fire. Today, metal tigelle makers are more commonly used, which allow practical and uniform cooking. The filling with raw ham and crescenza is one of the favorites because it combines the saltiness of the ham with the sour creaminess of the crescenza, creating a particularly beloved balance of flavors.

Tigelle with raw ham and crescenza