Tigelle recipe by of 10-03-2015 [Updated on 05-04-2019]
Tigelle or crescentine are Modenese focaccine, have a dough made with flour, lard, yeast and water and are stuffed with salami, vegetables or with the classic Modenese pesto, made with lard, garlic and rosemary. Originally the name of these focaccine on the Modena Apennines was "crescent", while the "tigelle" were the terracotta or refractory stone discs in which they were cooked. This is why today in the lowland areas and especially in the rest of Italy they are called tigelle. Traditional cooking takes place in the tigelliera, but in the absence of it you can opt for a hot plate or the oven pan, I have tried both cooking and they have done well. In 2 weeks I will be in Rimini for work and I will go hunting for a tigelliera, as well as stock up on some new Romagna recipe, but in the meantime I leave you this recipe for tigelle that solved a dinner last week for me;)
How to make Tigelle
Pour the flour into the mixer bowl make a hole in the center and put the yeast dissolved in water and milk
Start kneading with the hook then add the lard and salt
Knead until you have obtained a smooth, homogeneous, soft but elastic dough.
Make a ball with the dough and let it rise for about 2 hours.
Once doubled in volume, take the dough, roll it out on a floured pastry board to obtain a sheet about half a cm thick.
With a cookie cutter with a diameter of about 8-10 cm cut circles.
Transfer the tigelle on a floured surface or on the baking tray and let it rise for another half hour
If you do not have a tigelliera you can cook the tigelle on the plate of the oven at 200 ° C for about ten minutes. Cook them on both sides.
Or by heating a non-stick pan and cooking a few tigelle at a time on both sides, over medium heat.
When they are swollen and golden remove them from the heat, cut them in half and stuff them