La ricetta delle “Tigelle” e dello gnocco fritto

“Tigelle” or crescentine and gnocco fritto recipe  Authentic Italian recipe of Emilia

Tigelle and gnocco fritto is a delicious dish: serve it as appetizer or one-plate meal. To make tigella or gnocco dough at home you'll need only: all-purpose flour, fresh yeast, water, extra virgin olive oil and salt. Once cooked you have to fill them with lardo-and-garlic mixture or serve with cold meats. Recipe by our reader "Giovanni".

little piadinas and fried gnocchi with cold meats
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Tigelle, gnocchi fritti and assorted salami, Emilian antipasto

Ingredients

  • 1kg (2.2 pounds) all-purpose flour
  • 25g (1 ounce) fresh yeast
  • 2 teaspoons extra virgin olive oil (in the past, butter or cream were used
  • 2 teaspoons table salt
  • Warm water (enough for a soft dough like bread)
  • Plus other ingredients to cook, stuff and serve
  • Time:
    preparation: 30 minutes
    plus rising time
    cooking: 20 minutes
    total: 50 minutes
  • Difficulty:
    medium difficulty recipe
  • How many calories in a serving?
    Calories: n.c. (kcal) - n.c. (kJ)
    Protein: n.c. (g)
    Total fat: n.c. (g)
    Total carbohydrate: n.c. (g)
    Sugars: n.c. (g)

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Tigella or gnocco fritto recipe

Prepare the dough.
Incorporate all these ingredients: all-purpose flour, crumbled yeast, table salt, olive oil and warm water enough for a soft dough.
Knead the dough, shape into a ball on the lightly floured work surface, and let it leaven in a warm place (at least 27° C - 80° F) for about 2 hours.
Once leavened, break off pieces of dough and form balls of about 4/5 cm (about 2in) in diameter.
Once finished making the balls, roll out everyone on a lightly floured surface with a rolling pin to get a disk of about 7/8 cm (about 3in) in diameter.
The problem here is cooking in the absence of specific tools that our craftsmen in Emilia produce specifically. The best solution is to get 2 baking sheets with a small difference in size (those for lasagna) that can be inserted into each other.
Now grease the bottom of the largest and the external part of the smallest with lard or olive oil.
Well, you have to arrange your disks, previously made, on the bottom of the largest and the smallest must be inserted.
In this way the crescentine or tigelle, will have above and below the hot metal. You have to put the double baking sheets directly on the stove or in the oven.
Pay attention to cooking, stir frequently. They will be cooked when their surface is honey-colored and their crust has a certain consistency.
When "tigelle" are cooked, cut them into two halves and put in the middle a mixture made with fat, rosemary and garlic, finely chopped.
A sprinkling of Parmesan and sandwich.
Serve very hot and ... good appetite!

You can also eat them with cold meats or cheese, not bad either with rabbit or chicken cacciatore.

With the same mixture of tigelle, our mothers made the gnocco fritto as we called it in Emilia.
They rolled out the leavened dough with a rolling pin to obtain a thickness of 1/2 cm then, with a knife, cut out from the dough some lozenges they fried in plenty of lard and oil. Once golden, gnocco fritto pieces were eaten with meats or cheeses.
Nowadays we continue this tradition.

Note

  • - We don't modify this recipe; it's rich in fat but it's so tasty that you need taste it in this way.
  • - It's impossible to calculate nutrition facts because the doses of some ingredients can vary a lot.

What's the right wine for " “Tigelle” or crescentine and gnocco fritto recipe "?

The best wine is Trebbiano from Romagna or another local wine.

My husband and I like Emilia Romagna very much. If you wish to know more about recipes, wines, restaurants where we ate very well, please, follow the link.