Modena-style mini flatbreads (tigelle)

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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.Read More