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Tigelle Modenesi with Cheese | Italian Pan-Baked Flatbreads
(0)
35 min
Under an hour
Knuspr-Küche
Außen herrlich kross, innen wunderbar fluffig: Tigelle Modenesi sind traditionelle italienische Fladenbrote aus der Emilia-Romagna. Heiß aus der Pfanne aufgeschnitten und mit cremigem Ricotta, schmelzendem Mozzarella und würzigem Parmigiano Reggiano gefüllt, werden sie zum unwiderstehlichen Soulfood für herbstliche Genussmomente.
Ingredients
Preparation method
Prepare dough & let rest
Dissolve the fresh yeast together with the sugar in the lukewarm water and let it rest for about 5 minutes until small bubbles form.
Place the wheat flour into a large bowl and mix with the table salt. Add the yeast mixture, the lukewarm whole milk, and the extra virgin olive oil.
Knead everything by hand or with a food processor for at least 8 to 10 minutes into a smooth, elastic dough. Shape into a ball, cover, and let rise in a warm place for about 45 minutes until the volume has visibly increased.
Chef's tip
Traditionally, tigelle are baked in a special waffle iron (tigelliera). However, they turn out just as crispy and aromatic in a hot, heavy cast-iron skillet with a lid.
Variation tip: If you like, you can complement the warm cheese filling with wafer-thin Parma ham or grilled autumn vegetables.
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