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Cuocinando Corso Master – Master Cooking Class 2013 Lesson -01- Le Tigelle

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Italian

Small Bread of Modena, served piping
hot, accompanied with ham, bacon, cheese, jam
or Nutella
• 1 kg. fl our 00
• 40g cube of yeast
• 400 g of cream or milk
• 2 tablespoons of olive oil
• 1 tablespoon of salt
• warm water to knead
PREPARAZIONE
Dissolve the yeast in a bit ‘of warm water,
mix the fl our with cream, olive oil, salt. Work the
mixture well, then cover and leave to rest for a few
hours in the warm place.
Aft er this time pull a sheet thickness of about 1 cm,
with a cutter or with a glass obtained
tigelle that will have a diameter of about 10 cm.
Bake in tigelliera (may be both electrical and to be
placed over a gas fl ame), in the absence can cook in
the oven at 200 ° C.
Cook on both sides, then serve hot.
Typical is the fi lling Modena Pesto made with
bacon or lard minced, garlic and rosemary and salt.
When tasting the pesto with tigella Modena, is cut
in half, then smear with pesto fi nally sprinkle it
with grated Parmesan cheese, will close and then
the palate will be delighted. Finally, it is also very
good tigella stuff ed with nutella.

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