Tigelle Modenesi with Provolone Cheese | Homemade Italian Flatbread
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45 min
Under an hour
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Descoperă savoarea autentică a regiunii Emilia-Romagna cu aceste tigelle modenesi de casă, pufoase la interior și crocante la exterior. Coapte tradițional la tigaie și umplute fierbinți cu brânză Provolone dulce care se topește irezistibil, aceste mici pâinici plate italiene sunt ideale pentru un brunch de weekend sau un aperitiv cald.
Ingredients
Preparation method
Preparing the dough
In a spacious bowl, dissolve the dry yeast in the lukewarm water and lukewarm milk. Let the mixture sit for 5 minutes until it becomes slightly frothy.
Add the flour, sea salt, extra virgin olive oil, and very finely chopped rosemary needles. Knead the dough vigorously for 8-10 minutes until it becomes smooth, supple, and elastic.
Shape the dough into a ball, lightly grease it with a few drops of olive oil, cover the bowl with a clean kitchen towel, and let it rise in a warm place for about 45-60 minutes, until it doubles in size.
Chef's tip
The secret to perfect tigelle: Always cook them over medium-low heat in a well-heated heavy-bottomed or cast iron pan. If the heat is too high, they will brown on the surface before cooking through on the inside.
Serving and storage: Tigelle are sensational warm, when the Provolone cheese melts smoothly inside. If you have leftovers for the next day, reheat them for 2 minutes in a toaster or in a pan before serving.
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