"The" fried dumplings
The crescentine or tigelle
Emilia - Modena in my case - I prepare every now and then on Saturday night, given the abundance of food is not very light - is an understatement :-) - accompanied by healthy doses of Lambrusco!
I apologize for the photos are horrible ... they are not already a good photographer with the sunlight, let alone in the dark! that I put in brackets - tigelle - are really the refractory bricks among them, with the protection of a chestnut leaf, were cooked crescentine highland between the embers of the fireplace.
now, especially here in the plains, they are commonly called tigelle.
As with any traditional recipe every "rezdora" has the but the base recipe is the same.
This is what he writes on crescentina Sandro Bellei, Modenese gastronomy expert and author of numerous publications, taken from this beautiful site:
"At one time, accompanied only by a tasteful" wrought "with bacon, rosemary and garlic cheese sprinkled with chopped, were the daily breakfast and afternoon snack. Today, they are still warm, the disks of dough (about 5 cm high. And with a diameter of 8-10) are cut in half lengthwise, spread with the filling on one of the two parties and eaten instead of bread, or together with our traditional meats and cheeses. Also called tigelle, according to a linguistic error now so widespread as to be accepted even by the inhabitants of the territory, crescentine are an example of a food tradition that has remained intact over time, justified by the lack of food ingredients available. We can not forget, in the same way that the population of the mountain, in times of severe famine, he had to survive in the presence of chestnut trees, the fruits of which has created a substitute for that of wheat flour. Today, produced by the same simple recipe to make dumplings and Crescent, "tigelle" are rolled to the valley with many other eating habits - just mention the borlenghi - making it an ideal accompaniment for rustic, fast, cheap and tasty snacks. Small
and soft, crescentine were cooked by the fire in the fireplace, surrounded by refractory bricks, tigelle, whose etymology comes from the Latin "tegere," which means "cover". With tigelle approached two to two, they stacked pretty high, so as to bring to the table at the same time many crescentine. "
tigelle the real, ie the disks to cook crescentine
note the Celtic symbol * Central
Hoping not to have bored you with this sprinkling of history crescentine, this is my contribution: two recipes depending on whether you prefer empty (with a little bread, my favorite) or more "panose"
Tigelle - with little crumb
00 1 kg flour 1 can of cream UHT (long life) - I tried to replace it with fresh cream, the result change, even if the ingredients are the same: cream and carrageenan. Perhaps it is the percentage of fat in the cream that is lower, make a difference.
a knob of soft butter 20 grams of salt
25 grams of fresh yeast (a cube)
warm milk for kneading, just enough
Melt the yeast in a small amount of milk, then mix together all ingredients. Form a ball and let dough rise, covered, until doubled in volume.
If you want to have them ready for dinner, say around 20, you begin to knead and then at 17.30 to 19.00 tigelle form, so that they have an hour to rise again.
Roll out the dough to a thickness of about half a centimeter. With
molds (but maybe a size biscuits, or formed into balls and mash with a rolling pin while maintaining a regular round shape) cut tigelle to rise up and put some trays, slightly spaced apart, and well covered because they do not take air.
When they re-leavened dough can be cooked in the tigelliera, I use the electric one:
I am fine, the heat to 2.5 and start to cook when it reached the temperature and the little light goes off.
With that cast the other hand, you put on the stove, cooking should be better controlled: we must heat it well on fire, turning several times, then inserting the tigelle and cook them over moderate heat, turning the tigelliera a couple of times until they are cooked.
Tigelle - with crumb :
00 1 kg of flour 25 grams of fresh yeast
80 grams of lard (or butter, softened)
20 grams of salt in warm water for kneading, just enough
The same procedure of the above.
The dough for the fried dumplings (here the word is accompanied by fried dumpling-IL absolutely Article!) Is very similar, but extends more subtle, and above all is fried!
fried dumplings
00 1 kg flour 5 teaspoons of salt
25 grams of fresh yeast 50 grams of soft butter
50 grams of lard 1 tablespoon cognac
warm milk or brandy (to taste)
You knead all ingredients together, it forms a ball, let rise about 45 minutes.
Roll out the dough to a thickness of about 3 mm (with the machine is fine for the second or third notch, depending on whether you like it softer or more brittle).
Cut diamond-shaped pieces and let them rest well covered from the air for about 15 minutes, the time you need to bring to room temperature peanut oil for frying large pieces of dumpling.
tradition dictates that they are fried in lard ... I prefer to fry oil ;-)
He advances a few pieces here make us breakfast the next morning with your coffee: I am one of these ... I keep a piece on purpose! Both
tigelle dumpling that is served with meats, cheeses, stews of various kinds: I had a wet preparation of beans and sausage, a Creamy potato and mushrooms, a dish with prosciutto and mortadella and cooked a dish with cheese and gorgonzola.
The condiment par excellence of Modena would tigella pesto, or aglione, or "cunza: chopped bacon, garlic and rosemary with which it is spread Tigella, not forgetting a good sprinkling Parmesan cheese, another short robina light this time I preferred to avoid.
Another thing that usually goes with the dumpling and dip it tigelle: onions, celery, carrots, fennel ... what the season offers.
forgot one important thing: usually the last Stuffing tigella with nutella: even in the bars bring to the table a plate with mini packets of nutella and jam.
* especially in the oldest printed, probably due to the strong influence that the culture of Modena had the presence of the Gauls, here if you want to deepen ... the league has nothing to do in this case! ;-)
