Mountain tigelle

Tigelle!!!! A simple and convivial food of the mountain tradition to share with friends for an aperitif or an informal dinner.

Ingredients:

  • 500 g flour 0 (any other type of flour of your choice: wholemeal, type 1, ...)
  • 15 g salt
  • 2 tablespoons extra virgin olive oil or lard
  • 25 g brewer's yeast
  • 150 ml milk
  • 100 ml sparkling mineral water

Preparation:

  1. dissolve the brewer's yeast in the lukewarm milk (37°)
  2. add the yeast dissolved in the milk to the flour previously placed in the mixer or arranged in a fountain on a pastry board
  3. add the water and start kneading
  4. add the salt and oil and continue kneading
  5. If the dough is too hard add a little water, if it is too soft add a little flour
  6. Remove the dough from the mixer and continue kneading with your hands until you obtain a smooth and homogeneous dough.
  7. make a cross cut on the dough and let it rise until it doubles in volume (about 2 hours, but it depends on the season, humidity, temperature, ...)
  8. take small portions of dough and form little balls with your hands, as if they were meatballs
  9. take a ball of dough and use a rolling pin to give it a rounded shape of the desired thickness (1 or more cm)
  10. cook the tigelle in a cast iron tigelliera directly on the fire or in an electric tigelliera
  11. serve the tigelle still warm, as soon as they have a golden color, accompanied with cold cuts, spreadable cheeses with the possible addition of rocket. The last one should be eaten with Nutella or jam to finish in style.
Advice

To make tigelle lighter and more digestible

  1. avoid adding oil or lard
  2. uses only 10 g of brewer's yeast or even less. However, this involves much longer leavening times (at least 12 hours).

If you have any left over at the end of the dinner (which is unlikely), you can freeze them and eat them the following days after heating them in a toaster. They won't be as good, but they will still be enjoyable and avoiding waste will be an important gesture of respect for the environment.

How to serve them

Tigelle should be eaten hot, so it would be important to bring them to the table in a basket wrapped in a napkin so they can retain their heat.

Additional Information

Cast iron tigelliera : it is on sale in housewares shops or in the main supermarkets in Bologna and Modena or on Amazon

Electric tigelliera : it is on sale in household goods stores or in the main supermarkets in Bologna and Modena or on Amazon