Tigelle. A popular street food in Emilia-Romagna, tigelle (also known as crescentine) are flatbreads not too dissimilar from English muffins. They're usually taken straight out of the pan, split open and stuffed with a delicious array of cured meats and cheeses. Tigelle, also called crescentine, are small focaccia-like buns that originated in the area around Modena.
Tigelle are shaped like disks, slightly browned (thanks, Maillard!) crisp on the outside, and soft and steamy on the inside, ready for the spread of your choice.
Or, you can just wolf them down.
They are made from flour, water, salt, and yeast, and traditionally eaten filled with cunza, a spread made from pork lard and flavoured with garlic and rosemary or with cold cuts, boar, rabbit, cheese, salty dressings or.
You can cook Tigelle using 6 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Tigelle
- Prepare 500 of grammi di farina.
- Prepare 100 ml of latte tiepido.
- It's 1 cubetto of lievito di birra(25grammi).
- Prepare 2 cucchiai of olio d'oliva.
- You need q.b of Acqua.
- Prepare q.b of Sale.
Tigelle - Crescentine Modanesi Popularly called Tigelle, they are often referred to as Crescentine Modanesi. The tigella is an ancient Italian flatbread with origins in the Province of Modena, in the Region of Emilia-Romagna that is known as the breadbasket of Italy. Traditionally, tigelle are consumed hot, sliced as a sandwich or as a pocket,… Tigelle, also called Crescentine, is the ancient bread originally from the mountains around Modena. They are little discs of dough cooked on the stove with a special cast iron skillet called Tigelliera.
Tigelle step by step
- Sciogliere il lievito nel latte tiepido. Intanto in una ciotola inserire la farina e aggiungere a filo il latte, iniziando a mescolare....poi aggiungere l'acqua, piano piano. Intanto inserire sale e olio...e iniziare ad impastare finché il composto non diventa morbido, ma non appiccicoso..
- Far lievitare finché non raddoppia di volume, all'incirca 2 ore. Poi stendere l'impasto su di un tavolo da lavoro e con un coppapasta rotondo(o un bicchiere) formare i panetti.
- In una padella imburrata, cucinare le tigelle, finché non acquista un po' di colorito. Farcire a piacere: io ho spalmato il formaggio spalmabile e inserito salumi, come prosciutto cotto, prosciutto crudo, salamino e mortadella...ma potete sbizzarrirvi😘.
Both of them, Tigelle and Gnocco Fritto are served with a variety of local cheeses, cured meats, and pickled vegetables. Tigelle, also known as crescentine, are akin to a cross between a pancake and an English muffin. You split them open and fill with a variety of treats, from cured meat to cheese to pesto montanaro (pork fat minced until buttery with rosemary, garlic, and black pepper, recipe below). Tigella definition is - a short or rudimentary stem; specifically : the hypocotyl sometimes together with the plumule. Then they were shaped into a wooden mould with bas-relief engravings, then dried and finally cooked.