{"id":25757,"date":"2015-11-13T18:29:32","date_gmt":"2015-11-13T17:29:32","guid":{"rendered":"http:\/\/blog.giallozafferano.it\/asilannablu\/?p=25757"},"modified":"2025-01-27T14:46:37","modified_gmt":"2025-01-27T13:46:37","slug":"tigelle-montanare-ricetta-emiliano-romagnola","status":"publish","type":"post","link":"https:\/\/blog.giallozafferano.it\/asilannablu\/tigelle-montanare-ricetta-emiliano-romagnola\/","title":{"rendered":"TIGELLE MONTANARE Ricetta emiliano-romagnola"},"content":{"rendered":"<p style=\"text-align: justify;\">Le <strong>tigelle montanare\u00a0<\/strong> sono una preparazione tipica dell&#8217;Emilia- Romagna anzi a \u00a0mio sapere sono caratteristiche della <strong>provincia di Modena<\/strong> che io conosco anche per un&#8217;altra buonissima preparazione salata, i <strong>borlenghi<\/strong>, una sfoglia sottilissima sempre condita con lardo e abbondante parmigiano!<\/p>\nLa parola &#8220;<strong>Tigelle<\/strong>&#8221; in realta si riferisce al nome corretto degli stampi fatti di\u00a0 terracotta con cui nel passato si cuocevano le <strong>crescentine<\/strong> nelle zone di montagna sull &#8216;Appennino Emiliano.\n<p style=\"text-align: justify;\">Le <strong>tigelle<\/strong> sono invece dei <strong>lievitati pi\u00f9 soffici<\/strong> che vengono cucinati in un apposito attrezzo che ho comprato pochi giorni fa ma non avendo la ricetta mi sono autoinvitata da Rossella e le abbiamo preparate insieme.<\/p>\n<p style=\"text-align: justify;\">La sua <strong>tigelliera<\/strong> \u00e8 elettrica ed abbiamo fatto in un baleno a cucinarle &#8230;esattamente il tempo che \u00e8 passato per finirle anzi DIVORARLE!!!!<\/p>\n\n<p class=\"wp-block-altervista-paragraph\">\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\nHo aperto un canale di\u00a0<strong>ricette\u00a0<\/strong>aperto a tutti e gratis su WhatsApp niente notifiche e niente suono, al quale potete iscrivervi cliccando sul link qui\u00a0<a href=\"https:\/\/whatsapp.com\/channel\/0029VaHbGIn9cDDig7Cw2x0F\">https:\/\/whatsapp.com\/channel\/0029VaHbGIn9cDDig7Cw2x0F<\/a>\u00a0e ogni giorno potrete leggere una ricetta dolce e una salata\u00a0!<\/p>\n \n<p class=\"wp-block-altervista-paragraph\">\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0\u00b0<\/p>\n\n<h2 style=\"text-align: center;\"><span style=\"text-decoration: underline;\"><strong>TIGELLE MONTANARE<\/strong><\/span><\/h2>\n<h2 style=\"text-align: center;\"><span style=\"text-decoration: underline;\"><strong>Ricetta emiliano-romagnola<\/strong><\/span><\/h2>\nINGREDIENTI Per 25\/30 tigelle\n<ul>\n \t<li>500 g di farina<\/li>\n \t<li>150 g di acqua,<\/li>\n \t<li>125 g di panna fresca,<\/li>\n \t<li>8 g di lievito di birra fresco,<\/li>\n \t<li>30\u00a0g di strutto,<\/li>\n \t<li>8\/10\u00a0\u00a0g di sale<\/li>\n<\/ul>\n<div class=\"entry-content clearfix\">\n\n<strong>Per accompagnare le tigelle servono per me: il\u00a0pesto al lardo, affettati misti\u00a0e\u00a0squacquerone.<\/strong>\n\n<\/div>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-25894 size-full\" src=\"http:\/\/blog.giallozafferano.it\/asilannablu\/wp-content\/uploads\/2015\/11\/tigelle-montanare-La-cucina-di-ASI-\u00a9-BLOG-2015.jpg\" alt=\"tigelle montanare La cucina di ASI \u00a9 BLOG 2015\" width=\"817\" height=\"639\" srcset=\"https:\/\/blog.giallozafferano.it\/asilannablu\/wp-content\/uploads\/2015\/11\/tigelle-montanare-La-cucina-di-ASI-\u00a9-BLOG-2015.jpg 817w, https:\/\/blog.giallozafferano.it\/asilannablu\/wp-content\/uploads\/2015\/11\/tigelle-montanare-La-cucina-di-ASI-\u00a9-BLOG-2015-150x117.jpg 150w, https:\/\/blog.giallozafferano.it\/asilannablu\/wp-content\/uploads\/2015\/11\/tigelle-montanare-La-cucina-di-ASI-\u00a9-BLOG-2015-300x235.jpg 300w\" sizes=\"auto, (max-width: 817px) 100vw, 817px\" \/>\n<div class=\"entry-content clearfix\">\n<h2><strong>TIGELLE MONTANARE\u00a0<\/strong><\/h2>\n<strong>PREPARAZIONE<\/strong>\n\nSciogliere il<strong> lievito di birra \u00a0fresco<\/strong> in acqua tiepida e versare il tutto in una ciotola contenente la<strong> farina<\/strong>.\n\nUnire ora la <strong>panna<\/strong> ed iniziare ad impastare il composto.\n\n<strong>Aggiungere lo strutto col sale<\/strong> e continuare ad impastare fino ad avere un composto liscio ed \u00a0omogeneo.\n\nLasciare l&#8217;impasto in una ciotola capiente, coprire con pellicola trasparente e lasciare lievitare fino al <strong>raddoppio del volume.<\/strong>\n\nStendere la pasta per le <strong>tigelle<\/strong> ad uno spessore di circa 1\/2 cm e con un <strong>coppapasta<\/strong> o un bicchiere, tagliare dei cerchi di 7\/8 cm di diametro e lasciate lievitare coperte da uno strofinaccio, ancora per <strong>30\/40 minuti.<\/strong>\n\nTrascorso il tempo sono pronte per la cottura o nella classica tigelliera di ghisa o in quella elettrica della Ross e basteranno pochi minuti per gustare una vera bont\u00e0!\n\nBuon appetito con le <strong>tigelle montanare<\/strong>!\n<div align=\"justify\"><\/div>\n<\/div>\nALTRE RICETTE DELLA TRADIZIONE EMILIANO-REGIONALE SONO <span style=\"text-decoration: underline;\"><strong><a href=\"http:\/\/blog.giallozafferano.it\/asilannablu\/ricette-cucina-emiliano-romagnola-raccolta-ricette\/\">QUI<\/a><\/strong><\/span>&#8230;\n\n<a href=\"http:\/\/blog.giallozafferano.it\/asilannablu\/ricette-cucina-emiliano-romagnola-raccolta-ricette\/\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-19926\" src=\"http:\/\/blog.giallozafferano.it\/asilannablu\/wp-content\/uploads\/2015\/01\/Raccolta-ricette-emiliano-romagnole-la-cucina-di-ASI-\u00a9-2015-300x249.jpg\" alt=\"Raccolta ricette emiliano romagnole la cucina di ASI \u00a9 2015\" width=\"300\" height=\"249\" srcset=\"https:\/\/blog.giallozafferano.it\/asilannablu\/wp-content\/uploads\/2015\/01\/Raccolta-ricette-emiliano-romagnole-la-cucina-di-ASI-\u00a9-2015-300x249.jpg 300w, https:\/\/blog.giallozafferano.it\/asilannablu\/wp-content\/uploads\/2015\/01\/Raccolta-ricette-emiliano-romagnole-la-cucina-di-ASI-\u00a9-2015-150x124.jpg 150w, https:\/\/blog.giallozafferano.it\/asilannablu\/wp-content\/uploads\/2015\/01\/Raccolta-ricette-emiliano-romagnole-la-cucina-di-ASI-\u00a9-2015.jpg 700w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>\n<h2 class=\"recipe-heading\">Se ami cucinare, se sei curioso\/a<\/h2>\ncome me su cibi alimenti e tutto quello che ruota intorno ai sapori profumi e cucine del mondo, continua a seguirmi e lasciami commenti e suggerimenti per migliorare il mio blog La cucina di ASI \u2026.\nTi aspetto grazie!\nAnnalisa\n\n<em>Copyright \u00a9 Annalisa Altini, Tutti i diritti riservati.\u00a0<\/em>","protected":false},"excerpt":{"rendered":"<p>Le tigelle montanare\u00a0 sono una preparazione tipica dell&#8217;Emilia- Romagna anzi a \u00a0mio sapere sono caratteristiche della provincia di Modena che io conosco anche per un&#8217;altra buonissima preparazione salata, i borlenghi, una sfoglia sottilissima sempre condita con lardo e abbondante parmigiano! La parola &#8220;Tigelle&#8221; in realta si riferisce al nome corretto degli stampi fatti di\u00a0 terracotta [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":25894,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[20,885],"tags":[12,438,47],"class_list":["post-25757","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-antipasti","category-salati","tag-farina","tag-lievito-di-birra-fresco","tag-panna"],"avopt_banners_inside_post":true,"avopt_banners_on_page":true,"av_copy_from":"","av_sharing_message":"","av_sharing_allowed":false,"av_sharing_on":{"fb":["La cucina di ASI di Annalisa Altini"],"tw":[]},"av_allow_affiliate_banner":false,"av_allow_affiliate_multi_banner":false,"av_show_affiliation_buy_button":false,"av_post_rating":true,"av_have_post_rating_value":true,"spellchecker_performed_today":false,"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tigelle Montanare Piatto Unico Emiliano|La cucina di<\/title>\n<meta name=\"description\" content=\"Tigelle montanare anzi modenesi una specialit\u00e0 fantastica dell&#039;Emilia-Romagna Ricetta lievitato salato tigelle montanare emiliane\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.giallozafferano.it\/asilannablu\/tigelle-montanare-ricetta-emiliano-romagnola\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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