Crescentine (tigelle)
Crescentine, also known as tigelle, are an ancient specialty from Bologna in the Emilian Apennines. These small discs of soft bread are cooked in special tools (the tigelle) and generously filled with lardo, local cured meats, and cheeses. A convivial and authentic dish, perfect paired with local wines, that embodies the gastronomic tradition of the Emilian mountains.
Preparation
- 1
Dissolve the yeast in lukewarm water, then pour into a bowl with flour and salt. Knead until you obtain a homogeneous dough and let rest covered for 20-30 minutes until the dough doubles in volume.
- 2
In the meantime, prepare the filling: slice the lardo thinly, slice the mortadella or pancetta, and break the cheese into small pieces or shavings.
- 3
Divide the dough into small portions of about 50g each and shape into balls, then flatten slightly with your hands.
- 4
Heat the tigelle (traditional metal molds) in a pan or on a griddle over medium heat. Position a portion of dough between two tigelle and cook for 2-3 minutes per side until lightly golden.
- 5
Remove the crescentine while still hot and open them gently with a knife, creating a sort of pocket. Fill generously with lardo, cured meats, and cheese while still warm, so the toppings soften slightly.
- 6
Serve immediately, preferably still hot, accompanied by a good local wine.
Chef's Tips
If you don't have traditional tigelle, you can cook the discs in a well-heated non-stick pan. The secret is to maintain high temperature during cooking to obtain a crispy crust on the outside, while the inside remains soft.