Recipe- Sweet Snack Tigelle Is Just Amazing

This sweet snack is a crossbreed between an English muffin and a pancake. The pancake is split open and stuffed with delicious tasty fillings. This Tigelle is crunchy on the outside and warm and soft within. This can be best enjoyed while wandering around the tourist places in Rome.

As in several parts of Italy, in the region of Emilia-Romagna, street food is incredibly popular, and the local cuisine gives us plenty of recipes to sample walking around.

In Romagna, the south-east part of the region, the Piadina Romagnola is the most famous street food: a disc of dough similar, in shape but not in taste, to a big tortilla, filled with various cheeses, cured meats, and vegetables.

In Emilia, the North-West part of the region, the most popular street food recipes are basically two: Gnocco Fritto and Tigelle.

Ingredients

3.5 cups (450 g) bread flour
4 tbsp (50 g) lard
1 bag (7 g) active yeast
1/2 cup (120 ml) whole milk
1/2 cup (120 ml) white wine
1 tsp sugar
1 tbsp table salt

Method

* First, pour the room temperature milk into a bowl and add the yeast and the sugar.

* Then, stir well with your hands to dissolve the yeast completely.

* Now, add half of the flour a little at a time, kneading the dough until consistent.

* At this point, add the rest of the ingredients, and keep working the dough with your hands.

* Once the ingredients are well absorbed, transfer the dough on a board and knead 10 to 15 minutes. Dust with flour if needed.

* In the end, you want a smooth and elastic ball of dough.

* Finally, leave the ball over the board and cover with a damp cloth.

* Let the Tigelle mixture rise until double its size: around 2 hours