Tigelle
The history of tigelle is linked to the culinary tradition of Emilia-Romagna, a region in northern Italy famous for its rich and flavorful cuisine. Tigelle, also known as crescentine in some areas, are a type of flat and round bread with an interesting history.
Tigelle have ancient roots and were traditionally prepared by Emilian farmwives. Their origin dates back to ancient times when local cuisine was influenced by the agricultural products available in the region. These flatbread disks were made with wheat flour, lard, salt, and water. They were cooked on a special cast-iron griddle or pan called a "tigelliera."
One of the distinctive features of tigelle is their flat and circular shape, which makes them perfect for stuffing with a variety of ingredients. Traditionally, tigelle were filled with prosciutto crudo, squacquerone cheese, or creamy cheese, along with other toppings like arugula, tomatoes, and balsamic vinegar.
Over the years, tigelle have become an emblematic dish of Emilia-Romagna and are highly appreciated throughout the country. Today, you can find tigellerie and restaurants serving stuffed tigelle in many parts of Italy and even beyond.
What’s needed
Tools
1 bowl for mixing
Ingredients (300 gr total)
9 oz Flour tipo 0
9 oz flour tipo 00
0,5 oz baking powder
2 oz lard
10,5 oz milk
8 oz water
How To
Start by creating a dough that's the foundation of these delicious Italian flatbreads. In a mixing bowl, combine the flours, 0,35 oz of salt, and 0,5 oz of baking powder. These dry ingredients will form the base of your dough.
Now, add the lard. The lard will bring a rich, savory taste to your tigelle.
As you mix the dry ingredients and the lard together, gradually pour the milk first, then the warm water. You want the dough to come together into a cohesive ball, and you may not need all the water, so adjust accordingly.
To shape the tigelle, divide your dough into smaller portions, typically about the size of a golf ball or slightly larger. Roll each portion into a ball and then flatten it into a round, disk-like shape. You're aiming for a thickness of about 0,5 in. If you have a rolling pin, it can help you achieve an even thickness.
Now, it's time to cook these beauties. Heat up your tigelliera (a specialized tool for making tigelle) or a cast-iron griddle. To ensure they don't stick, lightly grease the cooking surface with more lard. Place your flattened dough disks onto the hot cooking surface. Cook them for a few minutes on each side, flipping them when they acquire a gorgeous golden-brown crust. Cooking times can vary, but it usually takes about 3-4 minutes per side to achieve that perfect balance of crispy exterior and soft, bread-like interior.
Once your tigelle are cooked to perfection, remove them from the heat and let them cool slightly. You'll find that they have a wonderfully crispy outer layer and a tender, bread-like inside.
For serving, tigelle are traditionally sliced in half and filled with a variety of delicious ingredients. Prosciutto, squacquerone cheese, and other creamy cheeses are popular choices. You can also add fresh vegetables and herbs to create your own unique fillings.
