Among the truly typical dishes of Emilian cuisine, there is undoubtedly tigelle. Bologna and Modena have always fought over the paternity of the recipe, but it matters little, as tigelle are like small gastronomic works of art, ready to be filled with a variety of delicious flavors. They will introduce you to the perfect combination of softness and crispiness, tradition and creativity
Dissolve the brewer's yeast in lukewarm milk and add it to a bowl along with the flour, salt, water, oil, and butter
2
Knead until you obtain a smooth and firm dough, then let it rise for an hour in a container covered with a kitchen towel
3
Once the first rising is complete, divide the dough into portions of about 70/80 grams each and shape them into rounds. Then, let them rise again for another half an hour, covered with a cloth
4
Place the tigelle maker on the stove and bring it to temperature. Use the widest burner you have at medium heat
5
Cook the tigelle on both sides until a nice golden crust forms. Serve them hot accompanied by cold cuts and soft cheeses
Tip:
If you don't have a tigelle maker, try to shape the tigelle as round as possible, about 1 and a half centimeters high, and cook them in a pan without adding oil
Cost
The price depends entirely on the cold cuts you choose to fill them. In few words, the price depends on your preferences
Health
There's little to say, especially because they are always accompanied by a variety of sliced cold cuts and cheeses. Enjoy this recipe for a special occasion, eat as many as you want and then try to do without them for a couple of months
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