🫓 Sandwich Breads · Modena Apennines
Tigelle (crescentine modenesi)
Small round breads from the hills between Modena and Bologna, originally baked between hot terracotta discs called 'tigelle'. A cast-iron tigelliera is easiest. A heavy, dry frying pan with a lid also works.
- Prep 20 min
- Cook 25 min
- Makes about 20 tigelle
Ingredients
- 500 g plain flour (type 00)
- 12 g fresh yeast (or 5 g dried)
- 150 ml lukewarm whole milk
- 100–120 ml lukewarm water
- 25–40 g lard (or 3 tbsp olive oil)
- 10 g salt
Method
- Warm the milk and water together until just lukewarm and dissolve the yeast in it.
- Add to the flour with the lard and salt, and knead to a soft, smooth dough.
- Cover and leave to rise for about 2 hours, until doubled.
- Roll out to about 7–8 mm thick and cut out rounds about 8 cm across. Let them rest 20–30 minutes.
- Heat the tigelliera on both sides (or a heavy pan) over medium heat. Cook the tigelle for about 4–5 minutes per side until golden and cooked through.
- Split them while hot and fill with cunza and Parmigiano, mortadella, prosciutto or squacquerone.
Tips
- Handle the dough as little as possible once rolled for the softest tigelle.
- Keep cooked tigelle warm in a basket under a cloth.
Sources
Rewritten in our own words from the traditional versions listed above. ← All recipes