Modena-style mini flatbreads (tigelle)

Image

By

Michael Bonacini

Abstract

Just a few simple ingredients create these flatbreads, which hail from Italy’s Emilia-Romagna. Stuff the crisp, warm crusts with cheese, sliced meat or my mortadella mousse.

Tigelle – also called crescentine - are usually eaten as handheld snacks or as part of an antipasto platter. If you can’t find a tigelle press, then you can pan fry your risen tigelle dough in a pan on top of the stove.

from Recipes https://ift.tt/30sUNb4