These Tigelle or Crescentine are a lighter version of the classic recipe because they are made without lard. Typical of the Modena area, these small flatbreads, made with flour, oil, yeast, and water, are cooked in a pan and can be filled with cold cuts, cheeses, and vegetables but are also delicious sweet, filled with Nutella or jam!
It’s a very simple basic dough to make that, after rising, is rolled out, cut into discs, and cooked very quickly.
To cook the tigelle, you need a special pan called a tigelliera, if you don’t have it, you can use, as I do, a non-stick griddle or a pan.
Like all doughs, you can make Tigelle without lard by hand, but if you want to save effort, use a mixer. I made them with the help of my indispensable Ken, which I can no longer do without; if you want to know the other recipes in which I’ve used it, here they are:
Recipes with Kenwood Cooking Chef
No dinner ideas? Copy mine! Subscribe to the WhatsApp Channel to stay updated on my recipes.
Read also:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 1/4 cups all-purpose flour
- 2/3 cup water
- 1/2 cup milk
- 2 tbsp extra virgin olive oil
- 1 tsp dry yeast (or 10g of fresh yeast)
- 1 1/2 tsp salt
Tools
- Stand Mixer KENWOOD Cooking Chef XL
How to Prepare Tigelle without Lard
Heat the milk in a small pot until it becomes lukewarm and pour it into the mixer (or into a bowl if you want to knead by hand). Add the water, yeast, flour, and knead for a couple of minutes. Add the oil and salt and knead for another 7 minutes, then cover the bowl with a clean cloth and let it rise for about two hours, the dough should double.
Turn the dough onto a lightly floured board and roll it out to about 3/8 inch thick. With a pastry cutter of the size you prefer, cut the tigelle and knead the scraps to make more.
Heat a non-stick pan and cook them two minutes per side over medium-low heat. Once cooked, place them on a plate and serve the tigelle still warm.
If you don’t eat them right away, cover them with plastic wrap and when you consume them, heat them for a few seconds in the microwave before filling.
Put the milk in the bowl, attach the dough hook and heat it to 113°F, then reset the temperature, add water, yeast, flour, and knead for 2 minutes at speed 1.
Add the oil and salt and knead for another 7 minutes at speed 3, then leave the dough in the bowl, close with the lid, and start the preset proofing program at 86°F for 2 hours.
Turn the dough onto a lightly floured board and roll it out to about 3/8 inch thick. With a pastry cutter of the size you prefer, cut the tigelle and knead the scraps to make more.
Heat a non-stick pan and cook them two minutes per side over medium-low heat. Once cooked, place them on a plate and serve the tigelle still warm.
Storage
If you don’t eat the tigelle immediately, you can store them for a few hours by covering them with plastic wrap; when you consume them, heat them for a few seconds in the microwave before filling.
You can freeze the tigelle in a food bag. Once defrosted, heat them in the microwave or in a pan for a few seconds.
You can freeze the tigelle in a food bag. Once defrosted, heat them in the microwave or in a pan for a few seconds.
