Tigelle scones are round-shaped typical Emilian Apennines between Bologna and Modena area. usually filled are served cold cuts and cheeses from the classic pesto mountaineer Modenese.

Depending on the area where we are, They can also be called by different names. In Modena often calls crescentine or growing a small fried flat bread stuffed, while in Bologna they are tigelle calls, name derived from the tool used for the preparation of these delicious muffins, the tigelliera.

To avoid any doubt or misunderstanding, ordered tigelle, and I am sure that your restaurant or pizzeria will understand what you are ordering.

Pesto Montanaro Modenese

Before preparing our tigelle I would like to refresh your memory on how to quickly prepare the Pesto Modenese.

The mountaineer pesto is a condiment that is made from used raw pork lard and herbs with which are filled tigelle and other local delicacies such as crescentine borlenghi.

Obtained by finely chopping the raw lard, garlic and rosemary until you have a spreadable cream-looking dense, this cream is spread in tigella still warm and it finishes with a generous sprinkling of grated Parmesan Local. In some locations this typical pesto can also be called by the name of “cunza”.

The Tigelle Recipe and Preparation

Preparation of tigelle.

The recipe of tigelle provides for the use of milk and lard so that even remain soft in the days after preparation.

To prepare 24 tigelle:

500 grams of flour

200 grams of cold water no

100 grams of milk

25 grams of lard(Replaceable with extra virgin olive oil)

few grams of yeast

10 grams of salt

The Tigelle Recipe and Preparation

Preparation:

Dissolve yeast in water and knead all the ingredients in a container to obtain a homogeneous and elastic dough similar to that of the pizza.

Let rise for 1 now, When doubled in volume roll it out until a dough by half a centimeter thick. With the edge of a glass formed of dough disks with a diameter of 10 centimeters and let rise for another 30 minutes. This operation is very important and it will depend on the softness of your tigelle.

Heat the tigelliera on the fire and cook the pasta discs 3 minutes on each side until the surface will be perfectly golden.

Serve while still hot tigelle your guests together all'affettato salami, soft cheese spreads and the previously prepared pesto Modena. Tigelle are delicious even if stuffed with cherry tomatoes, grilled vegetables, jam or chocolate spread.

If you want to learn more about tigelle, consultation wikipedia