Last week I saw this recipe for Homemade Tigelle or Crescentine on the blog of a food blogger I adore for her recipes because every time I make them, they are delicious, easy, and most importantly, you get the desired result, which these days is like hitting the jackpot online! Dear Martina and Clarissa, you make a great team! Oh, of course, go visit their blog, you’ll see what amazing recipes they make ^_^ Nella Cucina di Martina will welcome you with open arms!
- Difficulty: Medium
- Cost: Moderate
- Rest time: 1 Hour 30 Minutes
- Preparation time: 2 Hours
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 492.31 (Kcal)
- Carbohydrates 73.76 (g) of which sugars 3.89 (g)
- Proteins 13.83 (g)
- Fat 17.25 (g) of which saturated 6.54 (g)of which unsaturated 9.96 (g)
- Fibers 4.07 (g)
- Sodium 780.43 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Tigelle
- 7/8 cup Water
- 2 tsp Salt
- 2 tsp Sugar
- 4 cups All-purpose flour
- 1 oz Fresh brewer's yeast
- 3/8 cup Lard (or 3 tbsp of Extra Virgin Olive Oil)
Tools
- 1 Stand Mixer
- Baking Sheet for flatbreads
- 1 Bowl
Preparation
The recipe is very simple, it requires few steps, and for the dough, I used the stand mixer to make it even easier. However, know that you need about 10 minutes to prepare the dough, at least an hour for its first rise, and another 30 minutes for the second. So, let’s take the bowl of the stand mixer and pour in the flour, salt, and lard, which I have cut into small pieces so that it blends better in the dough. I slightly warmed the water in a small pan and dissolved the brewer’s yeast with the 2 tsp of sugar. I also pour the water into the stand mixer and then start the dough hook on the lowest setting.
In the meantime, I take a work surface, lightly flour it, and pour out the nice compact dough I’ve obtained. I did this step because I wasn’t sure if the dough was nicely smooth, homogeneous, and elastic; if you’re better at judging this, you can skip it. Still, in the stand mixer bowl, after lightly flouring it, I placed my nice dough ball to rise, covered with a kitchen towel, for about an hour. After the rising time, we take the work surface again, flour it, and take the rolling pin, giving it a dusting of flour too, and proceed to roll out our dough to a maximum thickness of one centimeter (0.39 inches). As Martina did, I also used a cookie cutter, 8 centimeters (3.15 inches) in diameter. With the help of the cookie cutter, we create our Tigelle or Crescentine. Unlike Martina’s recipe, I placed them on a slightly floured text to rise for another 30 minutes.
After this time, I moved on to the cooking. I took my Romagnolo Testo, the classic low-edged pan I use for cooking flatbreads or crepes, slightly heated it, and started cooking the Tigelle or Crescentine until they were puffed and golden brown on both sides. At this point, dear readers, the fun begins. What’s your favorite salami? Or your favorite cheese? Well, as you can see from the photo, I armed myself with Ciauscolo, a soft salami typical of my Marche Region, roasted ham, a nice piece of Belpaese cheese, and went for a snack, or why not, maybe a tasty aperitif or appetizer for a dinner ^_^ Ah, I almost forgot, Tigelle pair wonderfully with Crescenza or Stracchino cheese too.
Enjoy your meal!!!
Notes
If you want an easy and quick side to serve with the Homemade Tigelle or Crescentine, here’s the link to the recipe for Savory Sautéed Fava Beans
