A popular street food in Emilia-Romagna, tigelle (also known as crescentine) are flatbreads not too dissimilar from English muffins. They're usually taken straight out of the pan, split open and stuffed with a delicious array of cured meats and cheeses to create a seriously good sandwich.
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Combine the milk and water and stir in the yeast. Leave for 10 minutes to activate
2
Place the flour and salt in a mixing bowl. Add the oil, then stir in the milk mixture with a spoon. Once it starts to come together, tip out onto a floured surface and knead for 5 minutes until you have a nice smooth dough
3
Place the dough into an oiled bowl, cover with a damp cloth and leave somewhere warm to prove for 1 hour or until doubled in size
4
Tip the dough out onto a floured surface and roll out to 0.5cm thick. Use an 8cm cutter to cut the flour into neat discs. Re-roll out trimmings and cut out more circles until all the dough is used
5
Carefully arrange the discs onto a tray lined with greaseproof paper. Cover with a cloth and leave to prove for another hour
6
Place a nonstick frying pan over a medium-high heat and allow to come to temperature. Cook the tigelle for about 4 minutes each side until puffed up and slightly charred
7
Slice open and stuff with an array of cured Italian meats or cheeses
The Kitchen with Great Italian Chefs is where you’ll find all the recipes from our very own team of Italian specialists.
Want the latest recipes straight to your inbox?
Sign up to the Great British Chefs Newsletter
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Tigelle
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Tigelle