Tigelle - Crescentine Modenesi

Today Tigelle, delicious focaccias typical of the Modenese area!
Although the first name of these wonders is "crescentine", many people usually call them "tigelle", in reference to the particular baking pan! However, just like Shakespeare's Juliet, from the famous Balcony, he said that a rose would still perfume even if with another name, I think the crescentines would not be offended if we called them tigelle. Do you want to savor the fragrance and the extraordinary flavor of tigelle? Then let's prepare them together!

Video of the Recipe

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Identity Card of the Recipe

• 227 KCal Calories per serving

• Ingrediants

  • 170 ml of water
  • 500 g of Manitoba flour
  • 100 ml of milk
  • 12 g of brewer's yeast
  • 1 tablespoon of extra virgin olive oil
  • 10 g of salt
  • 5 g of sugar

  Materials Needed

  • Large bowl
  • Transparent film
  • Tigelliera (pan for crescentine)
  • Wooden spoon
  • Glass or bowl
  • Round pastry cutter with a diameter of 8 cm
  • Rolling pin

  Preparation

  1. Prepare the tigelle mixture. Dissolve the brewer's yeast in lukewarm water, slightly sweetened with sugar. Stir until the yeast is completely dissolved.
  2. Sift the Manitoba flour and add the dissolved yeast in the center.
  3. At this point, add the warm milk and the extra virgin olive oil. Stir quickly, then add the salt (taking care to avoid direct contact with the yeast). Work the dough for a long time, with your hands for at least 10 minutes: the dough must be smooth, velvety and without lumps. If necessary, add more flour.

  Did you know that
  some recipes for the preparation of crescentine require the use of lard instead of oil. We have proposed the lighter version. In addition, here we have used the tigelliera. However, it is also possible to cook tigelle in a pan!

  4. Place the dough in the bowl, cover with cling film and leave to rise in a warm environment for at least 2 hours, or until doubled in volume.
  5. After 2 hours of rising, roll out the dough with a rolling pin to obtain a 4-5 mm thick sheet.
  6. In this way, obtain regular discs, using a round pastry cutter with a diameter equal to that of the molds of the tigelliera.
  7. Heat the iron for tigelle over an open flame for at least 3 minutes: the plate must be very hot.
  8. Open the tigelliera and insert the disks in the appropriate molds. Close the iron and cook for 2 minutes, keeping the flame high. Without opening the plate, turn the iron over and cook for another 2 minutes on the other side. Lower the heat and continue cooking for another minute on each side. Open the tigelliera and remove the crescentine.
  9. Proceed in this way until you have finished all the crescentines.
  10. Serve the crescentine hot, together with cheeses, sauces, lard or jam.

  Alice's comment - PersonalCooker

  Traditionally, the crescentine should be accompanied by a lard pesto flavored with rosemary and garlic, but if you want you can also accompany them with ham, cheese, vegetables or sauces of any kind including hazelnut spread!
  Also try the Batbut, a particular pan-fried bread - in some ways similar to Tigelle - which originates in Morocco!

  Nutritional values ​​and Health Comment on the recipe

  Tigelle are baked goods that replace traditional bread. Compared to most of the recipes for Modenese Crescentine, the one proposed by Alice brings less fat and an almost insignificant portion of cholesterol. THESE Tigelle are therefore suitable for any type of diet but require less abundant portions in the case of a type 2 diabetes diet. The average portion of these tigelle is equivalent to that of bread.