Tigelle (Modena Griddle Breads)
Little round breads from the Modena hills, cooked in a hot pan, split open and stuffed with cured meats and cheese.
Ingredients
- 500 g plain flour
- 7 g dried yeast
- 150 ml lukewarm milk
- 150 ml lukewarm water
- 40 g lard (or olive oil)
- 1 tsp Sugar
- 2 tsp Salt
Method
- Dissolve the yeast and sugar in the milk and water. Mix with the flour, then add the lard and salt and knead for 10 min until smooth and soft.
- Cover and leave to rise in a warm place for 1–2 hours until doubled.
- Roll the dough out 1 cm thick and cut out rounds with an 8 cm cutter. Set them on a floured tray, cover and leave for 30 min.
- Heat a heavy frying pan (or a tigelle press) over medium-low heat. Cook the rounds for 4–5 min per side, pressing gently, until puffed and golden-speckled on both faces.
- Keep them warm in a cloth. Split each one open and fill with cunza (lard pounded with garlic and rosemary), prosciutto, salami or soft cheese.
Tips
- Swap the lard for olive oil to make the breads vegetarian; use oat milk as well for a vegan dough.
- Cooked tigelle freeze well; reheat in a dry pan.
Sources
Written in our own words after cross-checking these recipes:
Open Tigelle (Modena Griddle Breads) in Nouns Cooking