India Traditional Clothes

True crescentine highland Modena

I confess that I, too, from Bologna city, I always call tigelle.

Then, it will be close friends with several organic farmers mountain, will be the view from my new house on the hill, I feel a little 'more mountain too.

And then call them by their true name, crescentine (cooked in tigelle). Tigelle call them, more than an error, is a metonymy. Or maybe it's a grimace language - I like to think - between Modena and Bologna, which we call crescentine (Bologna), the fried dumplings (Modena).

This thing has always made me a lot of fun.

between Bologna and Modena, between the city and the Apennines, it is easy to happen to eat in restaurants and resorts crescentine / tigelle. Eating good, however, and related to their history and tradition is very difficult, almost impossible.
Apart from the constant use of exaggerated and sometimes yeast (resulting in "rising in the belly") is prepared by adding easy to find, in the dough, milk, oil, baking soda: a mixture enriched by looking make it more light and tasty and crumbly, but at the same time distorting the simplicity of a bread that is first and foremost a farmer, and son of misery.

I tried, therefore, play a variation of as much as possible similar to that hypothesized to be the original recipe, unlike cooking, using a mold made of cast iron to put on gas, and not through tigelle (disks firestone ) heat of the fireplace (which I have not).

Le vere crescentine montanare modenesi

dose per circa 25 crescentine

200 grammi di pasta madre già rinfrescata

800 grammi circa di farina semintegrale (io ho messo farro perchè avevo questa in dispensa, ma potete tranquillamente usare frumento o altro)

400 grammi circa di acqua tiepida

un pizzico di sale

Impastare tutti gli ingredienti, aggiungendo per ultimo il sale, fino ad ottenere un impasto liscio ed omogeo. Sistemarlo in una ciotola e farlo lievitare per 5-6 ore circa, fino ad un suo raddoppio di volume.

Formare delle palline about 50 grams and flatten with your hands until you get the disks about an inch thick.

Meanwhile heat the special iron plate (if you're not here, I'm afraid it is difficult to get hold of ...) and, when hot, place the disks of dough into the molds. Cook about 5 minutes per side.