Emprimir
Correo Electrónico
 |
Ingredientes
- 2 teaspoons of dry active yeast
- 1 cup warm water (some people prefer to use warm milk)
- pinch of sugar
- pinch of flour
- 3 1/4 cups flour
- 2 tablespoons of olive oil
- 2 tsp salt
View Full Recipe at Mangiandobene
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 691g | |
| Calories 1747 | |
| Calories from Fat 275 | 16% |
| Total Fat 31.36g | 39% |
| Saturated Fat 4.43g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4673mg | 195% |
| Potassium 597mg | 17% |
| Total Carbs 314.61g | 84% |
| Dietary Fiber 12.7g | 42% |
| Sugars 2.15g | 1% |
| Protein 45.1g | 72% |
%3C/p%3E%3Cp%3E-with%20thinly%20sliced%20Parma%20prosciutto%20nothing%20more%3C/p%3E%3Cp%3E-with%20your%20favorite%20salumi,%20coppa,%20soppresata,%20bresaola,%20et.%20al%3C/p%3E%3Cp%3E-with%20stracchino%20(or%20another%20creamy%20cheese,%20like%20brie),%20arugala,%20and%20grated%20parmesan%20cheese%3C/p%3E%3Cp%3E-with%20nutella%20for%20dessert%3C/p%3E%3Cp%3EIn%20Modena,%20many%20people%20own%20a%20cast%20iron%20tigelliera%20(see%20photo)%20to%20make%20their%20tigelle%20stovetop.%20It%20is%20also%20common%20there%20to%20have%20an%20electric%20tigelliera%20cooking%20device.%20In%20the%20United%20States,%20you%20can%20buy%20your%20tigelliera%20in%20Modena%20and%20bring%20it%20back,%20or%20you%20can%20also%20use%20your%20griddle%20on%20the%20stove%20top.%20Don't%20worry,%20your%20results%20will%20still%20be%20satisfying.%3C/p%3E%3Cp%3EBefore%20you%20can%20eat%20%20amazingly%20delicious%20tigelle,%20you%20have%20to%20make%20the%20dough.%20The%20quantities%20for%20this%20recipe%20makes%20about%2020%20tigelle.%3C/p%3E%3Cp%3EIngredients%20for%20tigelle%20dough:%3C/p%3E%3Cp%3EIn%20a%20small%20bowl,%20combine%20the%20warm%20water,%20yeast,%20pinch%20of%20flour%20and%20salt.%20Stir%20gently,%20and%20let%20rest%20for%20about%2010%20minutes,%20or%20until%20the%20mixture%20becomes%20bubbly.%3C/p%3E%3Cp%3EYou%20can%20make%20the%20dough%20by%20hand,%20I%20prefer%20to%20use%20my%20stand%20mixer.%20In%20the%20mixing%20bowl,%20combine%20the%20flour,%20olive%20oil,%20salt,%20and%20the%20yeast%20mixture.%20Mix%20first%20with%20the%20paddle%20attachment,%20then%20use%20the%20dough%20hook%20at%20medium%20speed,%20until%20the%20dough%20becomes%20nice%20and%20smooth%20and%20elastic.%20Knead%20by%20hand%20for%20a%20few%20minutes,%20forming%20it%20into%20a%20ball%20shape.%20Then%20lightly%20oil%20your%20mixing%20bowl,%20and%20coat%20your%20dough.%20Cover%20the%20mixing%20bowl%20with%20a%20cloth,%20and%20allow%20the%20dough%20to%20rise%20for%20at%20least%202%20hours.%3C/p%3E%3Cp%3EOnce%20your%20dough%20has%20risen%20significantly,%20punch%20it%20down.%20%20Then%20divide%20the%20dough%20into%20twenty%20balls.%20They%20should%20be%20about%201%201/2%20inches%20in%20diameter.%20%20Then,%20using%20your%20rolling%20pin,%20roll%20them%20into%20discs%20about%20the%20size%20of%20an%20English%20Muffin.%20They%20should%20be%20about%203%201/2%20inches%20in%20diameter,%20and%20about%201%20cm%20thick.%20%20At%20this%20point,%20let%20them%20rise%20another%2045%20minutes%20to%20an%20hour.%3C/p%3E%3Cp%3ENow%20your%20are%20ready%20to%20cook%20your%20tigelle.%20Assuming%20you%20do%20not%20have%20a%20tigelliera%20from%20Modena,%20heat%20your%20griddle%20or%20a%20skillet%20over%20medium%20low%20heat%20for%20about%2010%20minutes.%20Put%20a%20little%20olive%20oil%20in%20the%20griddle,%20and%20spread%20it%20around.%20Now%20cook%20the%20tigelle%20side%20by%20side%20on%20the%20griddle%20for%20about%205%20minutes%20on%20each%20side.%20Tigelle%20are%20best%20eaten%20hot%20off%20the%20stove%20top,%20but%20if%20you%20need%20to,%20you%20can%20keep%20them%20warm%20covered%20in%20a%20cloth%20in%20a%20bread%20basket,%20or%20keep%20them%20warm%20your%20oven%20heated%20to%20about%20200%20degrees.%20I%20recommend%20eating%20them%20immediately.%3C/p%3E%3Cp%3ESo,%20your%20tigelle%20are%20made,%20you%20now%20get%20to%20fill%20them%20with%20your%20favorite%20ingredients.%3C/p%3E%3Cp%3EOne%20of%20the%20more%20traditional%20ways%20is%20with%20%22pesto%20Modenese%22.%3C/p%3E%3Cp%3ETo%20make%20pesto%20modenese:%3C/p%3E%3Cp%3ETraditionally,%20one%20would%20use%20about%201/4%20cup%20very%20high%20quality%20lard.%20I%20have%20rendered%20my%20own%20bacon%20fat,%20and%20the%20results%20were%20really%20good.%20In%20the%20absence%20of%20this,%20you%20can%20use%206%20ounces%20of%20pancetta,%20minced%20very%20finely.%20Combine%20this%20with%201%20clove%20minced%20garlic,%20and%201%20tsp%20finely%20chopped%20rosemary,%20and%20a%201/2%20cup%20parmigiano%20reggiano%20cheese.%20Mix%20all%20the%20ingredients%20together%20until%20they%20are%20homogeneous.%20That's%20it!%20When%20the%20tigella%20is%20nice%20and%20hot,%20split%20it%20open%20with%20a%20sharp%20knife,%20and%20spread%20the%20pesto.%20The%20pesto%20will%20just%20begin%20to%20slightly%20melt,%20and%20it%20will%20be%20heavenly.%3C/p%3E%3Cp%3EBesides%20the%20most%20traditional%20pesto%20modenese,%20try%20more%20tigelle%20with%20any%20of%20the%20other%20above%20mentioned%20combinations.%20They%20all%20have%20their%20own%20appeal.%20Do%20not%20forget%20to%20save%20room%20for%20the%20final%20tigella%20of%20the%20night,%20which%20must%20include%20a%20generous%20serving%20of%20nutella.%20Nothing%20is%20more%20gluttonous!%3C/p%3E%3Cp%3ETigelle%20can%20be%20the%20main%20and/or%20only%20course.%20They%20also%20pair%20very%20well%20with%20gnocco%20fritto,%20another%20culinary%20pride%20and%20joy%20of%20Modena.%20(coming%20soon%20to%20mangiandobene.)%20As%20for%20wine,%20the%20by%20far%20superior%20choice%20has%20to%20be%20the%20lambrusco.%20I%20STRONGLY%20recommend%20making%20the%20extra%20trip%20to%20the%20wine%20shop%20for%20a%20higher%20quality%20lambrusco,%20not%20the%20ultra%20sweet%20one%20that%20is%20found%20at%20every%20grocery%20store.%20Lambrusco%20is%20a%20lightly%20sparkling%20red%20wine,%20and%20it%20is%20never%20missing%20at%20any%20true%20tigellata.%20Invite%20over%20lots%20of%20friends%20that%20enjoy%20eating%20amazing%20food,%20and%20have%20your%20own%20tigellata.%20Enjoy!!!%3C/p%3E){kind=link}