Crescentine (also known as Tigelle) is a type of bread made on the mountains around Modena and they are usually filled with cold meats and cheeses.
Course
Bread
Cuisine
Italian
Prep Time1hour30minutes
Cook Time10minutes
Total Time1hour40minutes
AuthorManuela Zangara
Ingredients
1kg– 8 cups flour
10gms– 2 tsp dry yeast
80gms– 5.5 tbsp lard
15gms– 3 tsp salt
1tspsugar
Lukewarm waterenough to get a smooth and pliable dough
Instructions
Put the sugar and yeast in half a glass of lukewarm water. Mix well and set aside to activate.
Put all the remaining ingredients in the bowl of an electric mixer fitted with a hook attachment.
When the yeast has activated, add it to the bowl. Add enough lukewarm water to obtain a smooth and pliable dough. Knead well.
When the dough is ready, make it into a ball and keep it in a warm place to rise for at least 1 hour.
Then roll the dough into a 0.5 cm thick sheet and cut out 8 cm discs. Let them rise for another hour in a warm place.
Cook them in a non stick pan sprayed with oil or greased with butter for 3 or 4 minutes per side (I covered them with a lid after turning them around to make sure they cooked uniformly).
Serve hot, sliced in half and filled with cold meats and cheese (I recommend Italian prosciutto, salami, mortadella, pancetta, lardo, taleggio and gorgonzola).