Tigelle modenesi

As the title indicates, tigelle are of Modena origins.
Ingredients for 18 tigelle:

-250g(8.82 oz) of “0” type flour

-500g(17.63 oz) of “00” flour

-300g(10.58 oz) of whole milk

-60g(2.17 oz) of lard

-50g(1.76 oz) of extra virgin olive oil

-25g(0.88 oz) of fresh brewer’s yeast

-fine salt

Preparation:

1) In a planetary mixer place the flours, the lard and salt . Slowly operate the mixer for 1 minute.

2) Place half a teaspoon of sugar in a glass with warm water and crumble the brewer’s yeast into it. Add to the planetary mixer and mix slowly, then add the oil and the slightly warm milk. Mix everything for about 3 minutes until you obtain a homogeneous mixture.

3) Place the dough in a bowl and cover it with a tea towel and place it in a warm but unventilated place. Let it rise for 2 hours.

4) Place the bowl in the fridge for 3 hours. Take it out 2 hours before cooking.

5) 2 hours before cooking them, take the tigelle out of the fridge and place the dough on a work surface.
At this point the tigelle dough should have risen enough. First work the dough a little with your hands then roll it out with the rolling pin until it becomes 5 millimeters thick (0,19 inch).

6) Cut out the tigelle with a glass. Place them on a tray and then cover them with a tea towel. Leave them there until it’s time to cook them.

7) Heat the tigelle maker on both sides, then place the tigelle discs in the holes. Leave to cook for a few minutes and then turn to the other side.

At this point, all you have to do is have fun filling the tigelle with various sliced ​​cured meats such as cooked ham, raw ham, turkey, mortadella, coppa… with also various types of pickles and various sauces!

Buon Appetito!!