17 JUL 2017
TIGELLE CLASSIC RECIPES:
1Kg of flour 0
15 salt (1 teaspoon)
5 cl of oil
50 g of yeast (2 cubes)
Dose for 21 tigels around
Pour into a container of kg 1 flour type 0, 15 g of salt (one spoon), 5 cl of oil.
Heat slightly 0.5 L of milk and let it dissolve 50 g of beer yeast (2 cubes).
Pour the milk with the yeast into the container with the other ingredients and mix everything. Try to get a pasta of medium hardness (avoid being too tender).
Allow the dough to rest for at least 1 hour, covered with a second container so that it can not filter air.
Apply it, then spread it with a 6 mm thick rolling pin, with the appropriate "Two Towers" pasta cut off the pasta disks and let them rise again for 15 minutes.
Before using the mold, both pieces of oil should be oiled, then warm for one minute by part, introduce the first flame to low flame to avoid burning them, turning the mold. Check the cooking and when the growers will have formed a golden crostick, here, they are ready to take off and then refill the mold again.
Serve the hot tigers accompanied by cakes, cheese, modest pesto, etc .. And good appetite with the tigels of the "Enrico Pruni" mold.