Crescentine / Tigelle

From Emilia-Romagna, tigelle—also called crescentine—are small yeasted discs cooked until spotted on a tigelliera or heavy pan. Split warm and spread with rosemary-garlic lard pesto, they invite salumi and soft cheese for a shareable lunch.

Serves 6 · 80 min prep · 25 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 4 cups flourPantry
• 3 tbsp lard or oilPantry
• 1 1/4 cups milk and water mixDairy
• 1 tsp yeastPantry
• 1 tsp saltSpices
• for filling pesto modenese: lard, rosemary, garlic, cheesePantry

Instructions

1. 1Make dough; rest.
2. 2Form small discs; cook on a tigelliera or in a heavy pan until spotted.
3. 3Split warm; spread with rosemary-garlic lard pesto or soft cheese and salumi.