Best tigelle recipe
If you are looking for tigelle recipe, you are lucky, cause you are one of those who know about them, and you are in the perfect place for the best and easiest tigelle recipe! Enjoy :)
Servings: 8 people
Calories: 450kcal
Cost: $ 0.5
Equipment
- a standing mixer (I use it, but not necessary)
- a rolling pin
- a glass or a round shape
- a large pan
Ingredients
- 1000 gr flour '00' I tried mixing with a 30% of type 1 flour (semi-integral): absolutely awesome!
- 500 ml fresh milk cream
- 250 ml water q.s.
- 3 gr dried beer yeast
- q.s. salt 2-3 pinches
Instructions
- Start with the ingredients at ambient temperature.
- Start mixing flour with yeast.
- Slowly mixing, add all the milk cream.
- Always mixing, add the water. The quantity (250 ml) is perfect for my flour, but add gently so that you can use the perfect quantity for your flour.
- Add the salt, finish mixing and work the dough on the countertop. The result should be a smooth, non-sticky dough ball. Put it in a bowl (I use the standing mixer one) and cover with some plastic film. Rest for 3 hours or until it doubles.
- After the leavening, slightly press the dough with your hands and cut it in smaller parts so that using the rolling pin will be easier.
- With a rolling pin, roll the dough out, until is gets less than 1 cm thick. (Consider that it will raise considerably while cooking)
- Using a circular shaped tool or simply a glass, cut the shapes. Roll the leftovers out and cut the shapes. Repeat until the dough is finished.
- While you cut the shapes, put every tigella on baking paper, so that they don't stick. I suggest to use the oven to host them and allow them to rest for 30 to 60 minutes before cooking.
- Heat your pan at medium-high temperature, then start cooking your tigelle (6 to 9 at once, in my pan). Every 2-3 minutes flip them so they will not burn. After about 10 minutes they should be like the one in the picture, ready to be stuffed. Enjoy!
Notes
- Cook time: I have considered the cooking time for one batch of tigelle, total time depends on how many of them you will prepare and how many you can cook at once. Personally, I usually cook 9 of them at once.
- Servings: I share with you what I usually do, e.g. 1 kg of flour. This will allow to have dinner with friends or, if you are not that many people, to freeze the leftovers for future snacks! Once warmed in a toaster they will be just as perfect as freshly made.
- Calories: describe the tigelle intake, not the stuffing, pesto montanaro or gorgonzola will surely beat prosciutto ;)
- I used a standing mixer, but this recipe can be easily made with hands
- traditionally, lard is used instead of milk cream; milk cream is a worderful substitute and the result is brilliant (trust me, I have more than 40 years of experience in eating tigelle, lol).