Baked Crescentine (also known as Tigelle) are a variant of the classic crescentine, a type of bread typical of the Modena area. I know that now a flood of comments will come, that Crescentine are not baked, but cooked in the appropriate tigelle, which are terracotta or refractory stone disks, currently replaced by refractory material plates or aluminum molds called Tigelliere. But I wanted to experiment with this cooking method for those who do not have this tool, and I guarantee they are really amazing.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 30 Pieces
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Emilia-Romagna
- Seasonality: All Seasons
Ingredients
- 8 cups all-purpose flour
- 6 tbsp lard
- 1 1/4 cups milk
- 0.88 oz fresh yeast
- 1 1/4 cups water
- 4 pinches fine salt
Preparation
Place the flour in a mound on a work surface, add the lard, milk, water, the previously activated yeast (to activate it, fill half a glass with warm milk, add the yeast cube, dissolve it, then add a teaspoon of sugar and a tablespoon of flour taken from the total, mix. After about 5 minutes the glass will be full of foam, so the yeast is activated) and knead well.
At this point, add the fine salt and continue kneading until you get a soft and smooth dough.
Place the dough in a floured bowl, cover it with plastic wrap to prevent it from drying out, and let it rise for at least two hours, it should at least double. If necessary, cover everything with a blanket to keep it warmer.
At this point, turn the dough out onto a work surface, roll it out with a rolling pin to a thickness of about 3/8 inch. I recommend dividing it into two parts.
Use a cookie cutter with a diameter of approximately 3.5 inches to cut out discs; you will get about thirty.
Place the discs on the baking sheet covered with parchment paper. Let rise for another fifteen minutes or so.
Bake at 356°F for about 20 minutes, placing the tray on the third shelf of the oven from the bottom. For safety, do the toothpick test; if the center is dry, the tigelle are cooked.
Serve hot with cunza (see notes), or with cold cuts and cheeses.
Tips/Advice
If you have the tigelliera, proceed by heating it for about 5 minutes on both sides. Once hot, put the discs inside, close the lid, and cook over moderate heat for about 5 minutes per side. The Crescentine will be cooked if they appear golden.
They used to be served with Cunza, a kind of pesto made with minced pork lard, mixed with garlic and rosemary.
We usually use Crescentine as a side bread when we prepare Raclette. For the recipe, click here.
If you enjoyed the Baked Crescentine (or tigelle), try this exquisite bread:
From India: Cheese-filled Naan Bread
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