In breve
The dish in short
- Soft wheat flour, milk and water, lard, yeast and salt, kneaded by hand until very soft, then left to double, at least 2 hours at about 25 °C.
- Rolled just under 1 cm thick and cut into rounds 8 cm across.
- Cooked in a well-heated tigelliera greased with lardo, over a low flame, 4 minutes on each side.
- Split while hot and filled with cunza (lardo, garlic and rosemary chopped fine with a mezzaluna) and grated Parmigiano Reggiano.
- The fireplace dough was flour, water and salt alone; yeast and a little milk came with iron plates and the tigelliera.
Il video, Pavullo nel Frignano, Emilia-Romagna
Crescentine
The video: Modenese mountain breads cooked in the tigelliera, with cunza
The small round breads of the Modenese Apennines, a soft dough of flour, milk, water, lard and yeast cooked in a hot tigelliera, then split and filled with cunza, lardo pounded with garlic and rosemary, under grated Parmigiano Reggiano; one of Emilia-Romagna's traditional food products. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 59 min
- Cooking
- 54 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 16 steps, as in the recipe.
Altri video
