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Caption: Tigella is a state of mind
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Caption: Tigella is a state of mind, a way of life, it's in the DNA of Emilia's people but especially of Modena's ones.
In different areas they are called tigelle o crescentine (usually near Bologna and in the Apennines) but in Modena normally they are called "tigelle", although the real name is "crescentina".
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Caption: The story Once tigelle were a peasant food, a poor food, born in the country after the working days in the fields. They were prepared with simple ingredients (a dough made by flour, yeast, water and salt - a simple leavened bread) and then they were baked into two hot disks made of stone, that crushed the balls of dough creating little disks of 2 cm of high. The stone disks were called tigelle: this is from where the name of this preparation comes.
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Caption: Ingredients are simple:
500 gr of flour
1 package of dry yeast
1 glass of water* at room temperature (check the consistency slowly while kneading)
a pinch of sugar
2 pinches of salt
* (you can use also milk or sour cream instead of water
but I prefer water).
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Caption: The preparation:
➡️ Pour the flour into a bowl, add salt, sugar and the dry yeast.
➡️ Mix everything and starts to pour water, begins to mix the dough until you get a soft result not liquid,
solid, that remains slightly
stuck to the hands.
➡️ Make it rest for at least two hours, covered with a film, in a sheltered spot, not near drafts. I usually put it into the oven.
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Caption: Once leaven there are two techniques to obtain tigelle:
➡️ first you can roll out all the dough half a centimeter high and form disks with the glass,
➡️ second you can make micro balls (I use this) and roll out each crescentina with a rolling pin.
I find that in this second way they are going to be more authentic.
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Caption: Then, there are today different solutions for cooking them, no more stone disks in the fireplace ( ;) ) but an electrical "tigelliere" (a special appliance to cook tigelle)
or cast iron plates for the stove to turn on both sides.
Once cooked you've done!
It's enough to have on the table: salami, ham, mortadella,
bacon, "modenese pesto", Parmesan cheese or soft cheese to fill them.
Tigelle have to be served together with a sparkling wine,
Lambrusco wine is perfect!
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Caption: Enjoy your meal
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This story has been written by @lagonzi
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