Tigelle without lard are a lighter version of the original ones, they have very ancient origins and are greatly used alongside cured meats, and I emphasize that they are truly a delight!
Apart from the rising times, they are quick to make, also because they are cooked in a pan and are ready in a few minutes.
A type of bread that is very good, soft, and that I love to eat both on its own and stuffed.
I must say they are simple to make and a lifesaver sometimes when we forget to buy bread… we can accompany them with any dish.
If stored in a paper or plastic bag, they stay nice and soft for a couple of days.
If I want to eat them hot, I put them in the microwave for a few seconds, and they are like freshly cooked.
I want to point out that they are often also called crescentine, but the Modenese tigelle change name depending on the area, like many regional recipes.
Follow my recipe and make the delicious Modenese tigelle!
Approx. 100 Kcal per tigella
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: About 22 tigelle
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Tigelle without Lard
- 10 g fresh yeast
- 500 g flour 0
- 100 ml whole milk
- 2 tablespoons extra virgin olive oil
- 150 ml water
- 8 g salt
- 10 g butter
- 20 g butter for greasing the pan
Preparation of Tigelle without Lard
Put the flour in a bowl and crumble the yeast into it, add the lukewarm milk, a pinch of salt, 2 tablespoons of olive oil and the required water, mix all well for a few minutes until a smooth dough forms.
Place the dough ball in a covered bowl and let it rise for about 2 hours.
Once the rising time has passed, roll out the dough with a rolling pin into a not too thin sheet and cut out discs with a glass or a cookie cutter.
Heat a pan, grease with butter and cook the tigelle 2-3 minutes per side on low heat with the lid on.
Eating them hot is definitely much better, at least in my opinion.
