Tigelle Crudo e Crescenza (Italian Flatbread with Prosciutto and Creamy Cheese)
Category: Main Dish
Serves: 18
Preparation Time: 2 hours (including resting time)
Cooking Time: 10-15 minutes
Total Time: 2 hours 15 minutes
Tigelle Crudo e Crescenza is an exquisite Italian flatbread recipe that pairs soft, warm bread with the rich creaminess of Crescenza cheese and the delicate saltiness of prosciutto crudo. This traditional dish from Emilia-Romagna is perfect for any gathering, offering a delicious combination of flavors and textures. The dough is carefully kneaded, rested, and cooked in a tigelliera (special pan), creating small, pillowy flatbreads that are then sliced open and filled with creamy cheese and savory ham. Whether served as an appetizer, light meal, or part of a charcuterie platter, these tigelle are a crowd-pleaser.
Ingredients
| Ingredient | Quantity |
|---|---|
| Farina 0 (Type 0 Flour) | 250g |
| Farina 00 (Type 00 Flour) | 500g |
| Whole Milk | 300g |
| Water | 200g |
| Lard (Strutto) | 60g |
| Extra Virgin Olive Oil | 50g |
| Dry Yeast (Lievito di Birra) | 3g |
| Salt | 1 teaspoon |
| Crescenza Cheese | 300g |
| Prosciutto Crudo (Cured Ham) | 200g |
Instructions
-
Prepare the Dough:
- Begin by combining the Farina 0 and Farina 00 flours in the bowl of a stand mixer. Add the whole milk and dry yeast.
- Using the mixer with a dough hook attachment, knead the mixture on low speed for 1 minute. Then, pour in the extra virgin olive oil and knead again for about 6 minutes until the dough becomes smooth and firm.
- Transfer the dough onto a floured work surface and knead by hand until it becomes soft, elastic, and uniform in texture.
-
Rest the Dough:
- Place the dough in a bowl and cover it with plastic wrap. Let it rest at room temperature for about 2 hours, or until it has doubled in size. The dough should be placed in a warm, draft-free area to encourage proper rising.
-
Shape the Tigelle:
- After the dough has risen, roll it out with a rolling pin on a lightly floured surface to a thickness of approximately 5 mm (about ยผ inch).
- Using a round cookie cutter (about 8.5 cm in diameter), cut out individual discs from the dough. Place the discs onto a floured surface and let them rest for 20 minutes.
-
Cook the Tigelle:
- Preheat the tigelliera (the special Italian flatbread pan) over medium heat for 5 minutes, ensuring itโs hot but not smoking.
- Place the dough discs onto the pan and close the lid. Let them cook for 4-5 minutes on one side, then flip them over. Repeat the process until both sides are golden brown.
- Tip: If the tigelle are still white after flipping, turn them back over and continue cooking for a few more minutes. The cooking process should be gentle to avoid overcooking the exterior and leaving the interior raw.
-
Finish Cooking and Keep Warm:
- Once the tigelle are golden and cooked through, remove them from the pan and place them in a clean kitchen towel-lined bowl. Cover them with the towel to retain warmth, and allow them to continue cooking slightly from residual heat while staying soft and tender.
-
Assemble the Tigelle Crudo e Crescenza:
- Carefully slice each tigella horizontally with a smooth-edged knife.
- Spread a generous amount of crescenza cheese on one half of each tigella, then add slices of prosciutto crudo on top of the cheese.
- Close the tigella and press gently to help the flavors meld together.
-
Serve:
- Serve the tigelle immediately while they are still warm, allowing the creamy cheese to melt slightly and the savory prosciutto to enhance the flavor.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Carbohydrates | 30g |
| Protein | 8g |
| Fat | 12g |
| Saturated Fat | 4g |
| Fiber | 2g |
| Sodium | 400mg |
| Cholesterol | 25mg |
| Calcium | 100mg |
| Iron | 2mg |
Tips and Variations:
- Dough Resting Time: Make sure to let the dough rise properly to achieve the perfect texture. The warmer the environment, the faster the dough will rise.
- Alternatives for Crescenza: If you canโt find Crescenza, substitute with a soft cheese like ricotta or mascarpone for a similar creamy texture.
- Add Veggies: For a variation, add arugula or fresh herbs to the filling for an extra burst of flavor and color.
- Tigelliera: If you don’t have a tigelliera, you can cook the tigelle in a heavy skillet or griddle. Just be sure to maintain low heat to ensure they cook evenly without burning.
Enjoy this classic Italian dish as part of your next meal, perfect for family gatherings, picnics, or as a unique appetizer for a dinner party!
