Tigelle or Crescentine, traditional and Bimby recipe
They are a type of bread characteristic of the Modenese Apennines, and are one of the most versatile and simple territorial dishes. On holidays, during a birthday, or simply for a dinner or lunch with friends, tigelle are a delicious, tasty, and perfect solution to share. These stuffed flatbreads are part of the culinary tradition of Emilia-Romagna, where they have always been consumed and remain one of the most delightful traditional dishes.
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- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 30
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Emilia-Romagna
- Seasonality: All seasons
- Energy 65.35 (Kcal)
- Carbohydrates 12.01 (g) of which sugars 0.75 (g)
- Proteins 2.31 (g)
- Fat 1.13 (g) of which saturated 0.48 (g)of which unsaturated 0.62 (g)
- Fibers 0.55 (g)
- Sodium 38.64 (mg)
Indicative values for a portion of 23 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
Let’s go shopping
- 1 cup cup milk
- 0.35 oz oz fresh brewer's yeast
- 1 teaspoon sugar
- 4 cups cups all-purpose flour (or Manitoba plus extra for working)
- 0.7 oz oz lard (at room temperature)
- 1 teaspoon salt
Tigelle or Crescentine
Tools
What we need
- 1 Pastry Board
- 1 Stand Mixer
- 1 Round Cutter with 2.75 inches diameter
- 1 Frying Pan
- 1 Tea Towel
Steps
Let’s get started
Hand Preparation
In a small bowl, dissolve the yeast and sugar in the lukewarm milk.
Make a well with the flour on a pastry board or in a bowl, create a hole in the middle, and add the dissolved mixture along with the pieces of lard. Start kneading, after a while add the salt and continue until you get a stretchy and workable dough.
Transfer the dough to a bowl, cover with plastic wrap and let rise in a warm place away from drafts until it doubles in volume (about 2-3 hours).
In a small bowl, dissolve the yeast and sugar in the lukewarm milk.
Pour the flour into the stand mixer’s bowl, and add the dissolved mixture along with pieces of lard. Start kneading with the dough hook, after a while add the salt and continue until you get a stretchy and workable dough.
Transfer the dough to a bowl, cover with plastic wrap and let rise in a warm place away from drafts until it doubles in volume (about 2-3 hours).
Put the milk, brewer’s yeast, and sugar into the Thermomix bowl, dissolve: 3 min./98°F/speed 2.
Add the flour, lard, and salt, knead: Knead/3 min.
You should obtain a stretchy and workable dough. Put 17.6 oz of water in the Thermomix bowl, grease the Varoma, brush the dough with oil, and let it rise inside it: Fermentation 3 hours at 98°F.
Transfer the dough to the floured work surface and, with the help of a rolling pin, roll it out until it is about 0.2 inches thick.
Flour a tray. Using a 2.75 inches round cutter, cut out discs, about 30 pieces,
and spread them over the previously floured tray. Let them rise again for about 1 hour covered with a tea towel.
After the time has passed, heat a non-stick pan and line a basket (or bowl) with a tea towel.
Cook the tigelle over medium heat for about 3-4 minutes per side, you will see them start to puff a little, then you can flip them with a spatula and continue cooking on the other side.
As they are ready, transfer the tigelle or crescentine into the basket and cover them with a tea towel to keep them warm and fragrant.
When serving, each guest will cut their tigella laterally and fill it as they see fit. I prefer stracchino and salami, but all spreadable cheeses and sliced cold cuts are fine.
The tigelle or crescentine are ready
Advice
Tigelle or crescentine, wrapped in a cloth, keep soft for up to 5 days, if you want to freeze them, keep them in bags and store them in the freezer for up to 3 months.
