Crescentine (or Tigelle) with Cunza: A Delightful Traditional Italian Dish
Crescentine, also known as Tigelle, are a traditional dish from the Emilia-Romagna region of Italy. These soft, savory flatbreads are typically served with a delicious spread called “cunza,” which is made from lard, rosemary, and garlic. Whether you’re preparing these for a special occasion or simply as a comforting snack, Crescentine with Cunza will transport your taste buds to the heart of Italy with every bite.
Ingredients:
For the Crescentine (Tigelle):
| Ingredient | Quantity |
|---|---|
| Flour 0 (all-purpose flour) | 250g |
| Flour 00 (highly refined flour) | 500g |
| Whole milk | 300g |
| Water | 200g |
| Lard (or pork fat) | 60g |
| Dry yeast (active dry yeast) | 3g |
| Extra virgin olive oil | 50g |
| Fine salt | 1 tsp |
For the Cunza (Lard Spread):
| Ingredient | Quantity |
|---|---|
| Lard (with skin removed) | 200g |
| Fresh rosemary | 2 sprigs |
| Garlic | 1 clove |
| Fine salt | 1 pinch |
| Black pepper | To taste |
Instructions:
Preparing the Crescentine:
-
Mixing the Dough:
- In the bowl of a stand mixer, combine the flour 0 and flour 00. Add the whole milk and dry yeast, and mix for about 1 minute.
- Add the lard and continue mixing using the dough hook for an additional 6 minutes, until the dough becomes compact and smooth.
-
Kneading the Dough:
- Transfer the dough onto a wooden surface and knead by hand until it becomes smooth and homogeneous.
- Place the dough in a covered container, wrap it with plastic wrap, and let it rest for 2 hours in a warm, draft-free place. This resting period allows the dough to rise.
-
Shaping the Crescentine:
- After the resting time, roll out the dough using a rolling pin until it reaches a thickness of about 5mm.
- Using a round cutter (approximately 8.5 cm in diameter), cut out circular discs of dough. Allow them to rest for at least 20 minutes before cooking.
-
Cooking the Crescentine:
- Preheat your tigelliera (or pan) over medium heat for about 5 minutes. Once hot, place the discs of dough onto the heated surface.
- Close the lid of the tigelliera and cook for 4-5 minutes on each side. After the first side is cooked, flip the crescentine over and continue cooking until both sides are golden and slightly crispy.
- Check for doneness by carefully flipping the tigelliera to ensure the crescentine are cooked through. If the bread remains pale, continue cooking for a few more minutes on each side. Remember, the cooking should be gentle to allow the bread to cook evenly without burning on the outside.
-
Keeping the Crescentine Soft:
- Once golden and cooked through, remove the crescentine from the tigelliera. Place them in a container lined with a clean kitchen towel and cover them to retain warmth. The towel will help keep them soft and fresh.
Preparing the Cunza (Lard Spread):
-
Preparing the Ingredients:
- Remove the rind from the lard and cut the lard into thin slices, about 2mm thick. Then, cut the slices into small strips.
- Peel the garlic clove, remove the germ, and finely chop it.
-
Combining the Ingredients:
- In a bowl, combine the lard, chopped garlic, rosemary leaves, fine salt, and black pepper. Mix all the ingredients together thoroughly.
- Use a knife or a food processor to finely chop everything, ensuring a smooth consistency for the spread.
-
Serving the Crescentine with Cunza:
- Take the warm crescentine and cut them horizontally, creating a pocket in the middle.
- Generously spread the cunza inside each crescentine. Serve immediately while the bread is still warm for the best experience.
Tips for Perfect Crescentine (Tigelle):
- Consistency of the Dough: If the dough feels too sticky, you can add a little more flour, but be careful not to overwork it.
- Cooking Method: If you don’t have a tigelliera, you can use a heavy cast-iron pan to cook the crescentine. Just ensure to cook them gently, so they don’t burn on the outside while staying raw inside.
- Variation: For an extra touch, you can add grated Parmesan cheese or finely chopped herbs into the dough for a more flavorful version of the crescentine.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 42g |
| Protein | 6g |
| Fat | 15g |
| Fiber | 2g |
| Sodium | 380mg |
| Cholesterol | 25mg |
Conclusion:
Crescentine with Cunza is an authentic Italian recipe that brings together soft, pillowy bread with a rich and savory lard spread. Whether you serve these at a family gathering, a festive meal, or as a comforting snack, these crescentine are bound to become a favorite. The simple yet flavorful ingredients make this dish a true celebration of traditional Italian cuisine. Buon Appetito!
