Tigelle: ancient recipe from Modenese Apennines
To get good tigelle is
essential to have the appropriate
mold. It is a double
iron plate, inside with 5/6 forms for tigelle. You
must heat on a flame.
For about 25 tigelle diameter
of 10 cm.
1 kg. Flour “0” - 1 table spoon oil - ½ cup milk - 1 cup warm water - 1 cube yeast - salt to taste.
1 kg. Flour “0” - 1 table spoon oil - ½ cup milk - 1 cup warm water - 1 cube yeast - salt to taste.
Dissolve the yeast in ½ cup of warm
water, add it to the flour and
all other ingredients. Mix well until the
mixture is like dough for the pastry. Wrap in a
cloth, put it in a plastic bag and
let it rest for at least 2 hours.
Roll out the pastry to a thickness of about 1cm. and cut into disks as the size of the mold’s shapes.
Heat the mold for at least 5 minutes on each side. Put tigelle shapes, closing the mold and put on the fire. Keep the mold closed, turn it over every now and then to have the constant heat on both sides and check the cooking after 6-7 minutes.
Tigelle must be cut to be filled and are excellent with every type of salami. The original recipe accompanies a lard finely chopped (use a nice white fat) and season with a little of garlic and rosemary.
Tigelle can be frozen like hotcakes. Make sure they are cool before putting them in the freezer.
Roll out the pastry to a thickness of about 1cm. and cut into disks as the size of the mold’s shapes.
Heat the mold for at least 5 minutes on each side. Put tigelle shapes, closing the mold and put on the fire. Keep the mold closed, turn it over every now and then to have the constant heat on both sides and check the cooking after 6-7 minutes.
Tigelle must be cut to be filled and are excellent with every type of salami. The original recipe accompanies a lard finely chopped (use a nice white fat) and season with a little of garlic and rosemary.
Tigelle can be frozen like hotcakes. Make sure they are cool before putting them in the freezer.
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