Tigelle are small rounded buns from Modena, made with a dough made with flour, lard, yeast, and water, and are stuffed with salami, vegetables, or with the classic Modena pesto.
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I have to admit, until a few years ago I didn’t know the Tigelle.
I met them for the first time at a village party near Modena and, from there, to me Tigelle are a state of mind!
Tigella is also called Crescentina, and represent the starter symbol of Emilia, it’s about a small leavened buns with a diameter of 8/10 cm.
About Tigelle Origins
The origins of the Tigelle are very ancient. Despite we don’t know exactly when she was born, Modena’s area natives call them “crescentine”, which literally means “a dough that grows”.
Although the first time I knew them by the name of Tigelle – which derives from the ancient mold that was once used for their cooking – I’ll proceed to call them in this way.
Tools for making Tigelle
Today to prepare them people use the Tigelliera – not so easy to find abroad Italy by the way – it is a sort of aluminum or cast iron plate with round compartments to hold the Tigelle.
Alternatively, however, you can always cook them on a Cast Iron Mini Pancake Pan.
Tigelle are perfect as Appetizers or Snack and you can pair them with other delicious recipes such as:
Try Tigelle with authentic “Cunza”
Probably, you wonder what the hell the Cunza is. Well, “Cunza” it’s a sort of pesto made in Modena’s area. It’s a mixture of lard, rosemary and garlic.
Here the ingredients and the directions to get you “Cunza”
- 90 g fat lard
- 1 sprig of rosemary
- 1 clove of garlic
To make the Cunza, finely chop into a bowl the rosemary and the garlic. Then add the lard, and mix them until obtaining a soft cream.
Once you have the Cunza, just spread it with a spatula inside the Tigella.
Alternative tasting ways
Another version that literally drives me crazy to eat Tigelle is to fill them with sweet ingredients!
For example, try spreading a little Nutella inside the Tigella. You will be amazed by this union. Your taste buds will thank you.
And again, try them with spreadable cheese and Amarena Fabbri Wild Cherry or Strawberry in Syrup. Really delicious!
A few latest Tips
I recommend you to eat Tigelle when they are still lukewarm.
Tigelle can be stored up to two days well closed in a food bag, or about 5 days if stored in the fridge.
If you prefer a lighter version of the original recipe, you can try replacing the lard with butter or with oil and milk with low-fat yogurt.
- 500 g flour 0
- 150 ml water
- 150 ml. milk
- 12 g fresh brewer’s yeast
- 7 g salt
- 1 pinch of sugar
- 20 g fat lard (optional)
Pour the flour on a dry and clean work surface onto a volcano shape.
Mix water and the milk (both tepid), add sugar, and dissolve in it the fresh yeast until it is completely dissolved.
Pour the liquid with the dissolved yeast into the hole.
Add a teaspoon of salt and, if you want, 20 g of lard.
Work with your fingertips for a couple of minutes, until you get a stick of soft, smooth and elastic dough, but not sticky (so if necessary, you can add a little milk or flour according to your needs).
Place it in a container, covered with plastic wrap, and let it rest for at least 2 hours at room temperature (or into the oven with the light on).
After this time, take the dough and roll it out with “mattarello” to a thickness of 3 or 4 mm, then make many 10 cm diameter discs (use a glass or a cup for this).
In the meantime, heat the Tigelliera (or the non-stick pan or a smooth plate) on a high flame, greasing it with very little olive oil.
Cook the dough discs for 2 minutes on each side.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 353Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 469mgCarbohydrates: 66gFiber: 3gSugar: 0gProtein: 10g
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