Our Recipes Modenese Tigelle
|Molino Soncini Cesare Bread Line type-00 RA flour||600g|
|fresh cream||200 ml|
|fresh beer yeast||50g|
Ingredients for the filling/topping
Mix the yeast with a little lukewarm water, mix the flour with the yeast mixture, lard and a pinch of salt. Combine well and add the cream; knead until you have a smooth dough. Leave to rest for at least 1 hour. Divide into 3 parts and roll into 3 long sticks (diameter 3 cm) then cut them into pieces of the same length. Use these to form small balls and create an indentation on the bottom. Leave the tigelle to rest on a tea towel for about 30 minutes. After that, flatten the tigelle out to make 10 cm disks with 0.5 cm thickness; bake at 180°C until browned. Serve the tigelle warm with soft cheeses and mixed deli meats, and a nice bottle of Lambrusco.
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