The Modenese crescentine or tigelle are simple-to-make leavened dough flatbreads typical of Modena and its surroundings, a dough made with flour, water, yeast, and lard that after rising is rolled out and cut into disks 3 inches in diameter and were traditionally cooked in special tigelliere (hence the name tigelle) but today they are mainly cooked in a pan, especially outside Modena where the tool is not easily found.
The Modenese crescentine are usually filled with the Modenese pesto made with garlic, lard, and rosemary, also called cunza, but variations with pancetta, mortadella, and cheeses are very common, as well as vegetables, so let your imagination go and prepare the Modenese tigelle that will be a hit.
Let’s get right after the photo to discover how to prepare the Modenese tigelle!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Modenese Crescentine
- 2 1/2 cups all-purpose flour
- 1 2/3 cups cake flour
- 1 tsp fresh yeast (or 1 teaspoon of dry yeast)
- 7 oz milk
- 3 1/2 oz water
- 2 tbsps lard
- 1 tsp salt
Tools
- 1 Rolling pin
- 1 Round cutter 3-inch diameter round
- Tigelliera
Preparation of Modenese Tigelle
To prepare the Modenese crescentine dissolve the yeast in a little lukewarm water taken from the total.
In a large bowl, mix the flours, add the dissolved yeast, the remaining liquids, and the lard at room temperature and start kneading with your hands or a wooden spoon.
Finally, incorporate the salt and knead vigorously until you have a smooth and homogeneous dough.
Seal the bowl with plastic wrap and let it rise for at least 4 hours in a warm place (the turned-off oven with just the light on will be perfect).
Once tripled in volume, turn the dough out onto a lightly floured work surface and roll out with the rolling pin to a thickness of just under 1/2 inch.
With a round cutter of 3-4 inches, cut out circles, re-knead the scraps, and cut out more circles, which you will place on parchment paper to rise for another hour, covering them with a cloth.
To cook the Modenese tigelle, heat a thick-bottomed, non-stick pan very well and place the Modenese crescentine, cook with a lid over moderate heat for 4-5 minutes per side until they are just golden.
Cut the crescentine or Modenese tigelle in half while still hot and fill them as desired.
I leave you my FACEBOOK PAGE if you want to be updated every day with my new recipe just leave a like. On INSTAGRAM or also on PINTEREST you can find all my recipes. You can also subscribe to our YOUTUBE channel to see our videos.
How to store Modenese crescentine
You can store them in a tin box for 3 or 4 days, or you can freeze them and then heat them up in a pan or oven before filling.
Other recipes
If you want to see other types of recipes you can go back to HOME
