Tigelle or crescentine are a famous dish of Emilia cuisine. They are small dough discs cooked on the griddle or in a pan, ready to be filled in many ways. Originally named crescentine or crescente, this bread is a must-have for appetizers or a tasty dinner. Perfect to serve alongside a nice platter of cold cuts and cheeses.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS TIGELLE or CRESCENTINE
- 2 1/2 cups all-purpose flour
- 1 2/3 cups all-purpose flour
- 1 1/2 tsp fresh yeast
- 7 oz milk
- 3 1/2 oz water
- 2 tbsps lard
- 1 1/2 tsp salt
Tools
- 2 Pans
PREPARATION TIGELLE or CRESCENTINE
In a bowl, mix the flours with the yeast, then add the liquids and mix.
Add the soft lard and salt, knead until you get a soft dough.
Then form a ball, seal it with plastic wrap and let it rise for 3 – 4 hours.Dust a work surface and roll out the dough with a rolling pin to a thickness of 1/4 inch and cut circles about 4 inches.
Continue this way until the dough is finished.Heat a large pan on the stove for 3 minutes, then distribute the tigelle, put a sheet of parchment paper on top and finally a smaller pan.
Let it cook for 1 minute on high heat, lift the pan, remove the parchment paper. Then flip the tigelle over, put the parchment paper back and the pan, let it cook for another 1 minute and repeat this operation a couple more times until the crescentine are cooked and slightly golden.
Adriana’s Tip
As soon as they are cool, store them wrapped in plastic wrap for about 3 days. You can also freeze them.
