The recipe for tigelle without lard is one of those that can turn around your lunch or dinner, easy to make but with a result that makes you wish you had made more! The real name of this dish is crescentine, they are typical of Emilia but for years now, outside the Modena area, they are called Tigelle.
If you like appetizers don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 90.66 (Kcal)
- Carbohydrates 16.19 (g) of which sugars 1.31 (g)
- Proteins 3.28 (g)
- Fat 1.81 (g) of which saturated 0.48 (g)of which unsaturated 0.35 (g)
- Fibers 0.84 (g)
- Sodium 181.06 (mg)
Indicative values for a portion of 40 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 4 people:
With these amounts, you will get about 12 tigelle with a diameter of 3 inches
- 1.6 cups all-purpose flour
- 0.5 cup milk
- 1 tbsp extra virgin olive oil
- 1 tsp honey
- 1 tsp salt
- 0.35 oz fresh yeast (or 0.1 oz dry yeast)
Tools:
- 1 Bowl
- 1 Cutting board
- 1 Knife
- 1 Rolling pin
- 1 Cookie cutter 3 inches in diameter
Preparation
To achieve good tigelle, the important part is the dough and its leavening, so the tigelle will be crispy on the outside and soft inside.
First, place the flour in the bowl, add the honey and extra virgin olive oil.
Dissolve the yeast in a small cup of milk, then add it along with the remaining milk to the dough.
Tip: you can replace the yeast with sourdough starter (3.2 oz) or with liquid sourdough (2.1 oz + 1 oz of all-purpose flour).
Start mixing the ingredients and then finally add the salt.
Mix the ingredients, when it starts to become hard, knead well until you get a smooth ball.
Knead the dough vigorously, it will take about 5-10 minutes to achieve an optimal result.
Let it rest until it doubles in size (it may take 2 to 4 hours depending on the temperature).
When the dough has doubled, roll it out thinly to a thickness of 0.08-0.12 inches
Let the circles rest on a cotton cloth until they double in size.
The time varies depending on the room temperature; allow approximately 1 hour for the dough to rise/double.
Cook the tigelle in a very hot pan. To maintain the round shape, you would need a tigelle mold; if you don’t have one, you can flatten them using the bottom of a small pot. This way, they will cook without puffing up too much. It takes a couple of minutes per side; when the surface is golden, you can turn them over.
Your tigelle without lard are ready!
Plating tips:
Serve hot tigelle at the table in a bread container; it’s a rustic dish meant for sharing, no need for elegant presentations.
Wine pairing for tigelle without lard:
I suggest pairing the wine based on the filling you will use for the tigelle. With cold cuts, you can serve a full-bodied red wine like Lambrusco. If you want to serve the tigelle with salmon or fish, I recommend an aromatic white wine like a Ligurian Vermentino or a Gavi.
