Trattoria Casa Buia
Ingredients and quantities

Quantities for 6 people:

  • Two slices per person of Parma ham, mortadella of Bologna, rolled pancetta, salami.
  • 250g fresh pork scratchings
  • 250g fresh Caciotta cheese

For the tigelle

  • 500g flour 1 cube brewer’s yeast
  • ½ litre milk
  • ½ glass extra-virgin olive oil
  • salt

For the crescentine

  • 1kg flour
  • 1 cube brewer’s yeast
  • lard
  • ½ litre cream
  • 200ml warm milk
  • 1tsp salt
  • 1tsp sugar

Crescentine and tigelle with cold cuts and fresh Caciotta cheese

Handmade fresh pasta

Type of recipe: Main courses

Click on the photos to enlarge

Preparation method:

For the tigelle: Sieve the flour and make a fountain on a work surface. Dissolve the yeast in the milk, add the olive oil and then pour the mixture into the centre of the flour fountain. Knead together well and then allow to rest for an hour.

Divide the dough into lots of balls about the size of a mandarin and allow to rest for another hour. Roll the balls out with a rolling pin until a few millimetres thick. Warm the special mould for tigelle and cook the pastry discs, taking care to turn them when necessary.

For the crescentine: Dissolve the yeast in the warm milk. Make a fountain with the flour and add the yeast and milk mixture, lard, cream, sugar and salt. Knead vigorously to obtain a smooth, uniform dough. Allow to prove for about two hours. Roll out the dough until about ½ cm thick and cut into large squares. Fry few squares at a time in the boiling lard. The crescentine are cooked when they turn golden brown.

Serve piping . . . >>>

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