Canada Olympic Singlet

tigelle

(a-fam Stasìra to Tigelaar!)

I dissolved yeast two cubes in a glass of warm milk, adding a pinch of sugar.

I then mixed a pound of organic flour "0" with milk and yeast, 50 grams of lard and a tablespoon of olive oil, salt to taste ( lard can be avoided by increasing the amount of olive oil).

The dough, elastic and soft, I put it away from drafts and let rise for about an hour.

At this point, with a rolling pin, I stretched the dough and, with the appropriate tool ( but you can use a round pastry rings ... or a glass)

I got many disks .. I put back to rise for half an hour

before moving on to ....

COOKING

And here you need to tell the real name of these muffins is Creswell and Tigelle!

Tigella is, in fact, the name of the tool once used for cooking.

crushes Montana firestone discs protected with chestnut leaves. Placed themselves in the heat of fire towers by alternate layers: a disc of dough and a stone.

But the refractory bricks have long been replaced with cast iron cooking multiple molds that are put on gas. For some
Modena years in many homes, including mine, there was a bit'....
modernized ... ....
with a very useful power tool which includes two large stones refractory .

cooking is even and much easier than before.

The crescentine (or tigelle, as now all calls) are eaten instead of bread.

Or (along "gnocchi to fret" which I will write soon) accompanied by salami, cheese e verdure in pinzimonio, costituiscono un vero e proprio sfiziosizzimo pasto, molto popolare nel modenese.
Ma il modo migliore per gustarle  è, una volta tagliate longitudinalmente,

la farcitura con UN BATTUTO DI LARDO, AGLIO E ROSMARINO. Tocco finale? Una spolveratina di parmigiano grattugiato fresco.

Ma com'è che...
...cuoci...
...cuoci...
il cestino
è sempre quasi vuoto?!
Così indaffarati a cuocere e...mangiare che la prima foto ho dovuto cercarla in rete!