Tigelle

12:00

Market Finds

Italy is full of great markets, ranging from very smart antique ones to cheapy, bargain-bin ones. I have been managing to stock my kitchen with appliances that I already had in the UK and that I have brought over in dribs and drabs in my luggage, with spoiling presents (my ever-loved KitchenAid), with hand-me-downs from other peoples' kitchens and with finds from the brilliant markets that Italy has on offer; the most bizarre gadget being a chip-cutter that threatens to cut your fingers off as you ram its grid of blades over a potato.

This strange appliance is used to cook tigelle. It weighs a LOT as it is made of very heavy metal which provides a perfect cooking environment for the small bread disks. 

Tigelle are typical of the Emilia Romania region of Italy, specifically Modena. They are made from a simple yeasty dough which is allowed to rise for an hour before being rolled out and then cut into disks with a glass and cooked quickly in the hot metal device. The tigelle are eaten while still hot, being cut in half and stuffed with cheeses and salumi. A great way to enjoy simple food with a group of people.

Traditional recipes often include lard. The recipe that I used left this out:

Tigelle

25g fresh yeast
500g 00 flour
100ml milk
2 tbsp olive oil
pinch of salt
a generous glass of water

- Weigh the flour into a large bowl
- Crumble the fresh yeast into the flour
- Heat the milk until tepid and then add it to the flour mixture
- Add the oil and salt
- Start mixing the ingredients while adding water until it comes together into a stiff but malleable dough
- Knead for about five minutes
- Place in a bowl, cover in cling film and leave to rise for at least an hour, until doubled in size
- Flour a surface and roll out the dough until it is about 3mm thick
- Take a small glass and cut out disks in the dough, repeating until all the dough is cut out
- Heat the tigelle pan directly on the hob, on a high heat for five minutes on each side
- Place the dough disks into the pan and close the lid, allowing them to cook for about eight minutes
- Slice the tigelle in half and eat with cheese and salumi

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