Tigelle Bolognesi

Tigelle Bolognesi

Tigelle Bolognesi

Tigelle are a typical dish of the Modena and Bolognese tradition prepared with a dough based on flour, lard, yeast and water. It is a small bread with a flattened shape which was once cooked in particular discs of terracotta or refractory stone called "tigelle", hence the current name of this typical Emilian bread. Once cooked, they are stuffed with cold cuts and creamy cheeses or served in the classic way with a bacon-based pesto.

1 kg of 0 flour;
1/2 liter of warm milk;
0.5 cl of extra virgin olive oil (1 cup);
2 cubes of brewer's yeast;
0.15 g salt (about a teaspoon).

Pour the flour into a container and add the salt and oil. Heat the milk slightly and dissolve the brewer's yeast in it. Pour the milk with the yeast into the container with the other ingredients and knead. Transfer everything onto the pastry board, continuing to work the dough until you obtain a medium-hard dough (it must not be too soft). Leave the dough to rest for at least 1 hour, covered with a tea towel. Work it again and let it rise for another 30 minutes. Roll out the pastry to a thickness of about 6 mm and cut the tigelle. Let them rest for 30 minutes. In the meantime, oil the tigelle mold and heat it on the gas for 10 minutes on both sides. Cook the tigelle until they have a golden crust.

Serve them piping hot, accompanying them with cold cuts, cheeses, pickled meats, pickles and Modenese pesto!

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