Learn how to make "crescentine" flatbreads in "tigelle" moulds! | Pasta Grannies
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- Опубліковано 11 жов 2024
- In this brand new episode, you will learn how to make "crescentine" flatbreads cooked in "tigelle" moulds with the wonderful Liviana. We are in the south of Modena, in the village of Pavullo, Emilia Romagna. We could listen to Liviana for hours, talking about her life and her traditions. This is a heartwarming episode, and we hope you'll love it as much as we loved filming it. And now, the recipe:
For the dough:
400g stone ground wholemeal flour
400g plain flour
1 sachet of baking powder (you can use yeast as well)
100ml milk
splash of sparkling water
3 tablespoons of corn oil (you can use lard or olive oil as well)
For the filling (pesto):
rosemary
minced lardo (cured pork fat)
4 garlic cloves
parmesan
Buon appetito!
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Liviana has the most beautiful blue eyes and smile!! I love how enthusiastic she is about following tradition in the making of these breads. Her joy and pride are so wonderful and I hope she has many students who are learning so this tradition can live on! TFS, Sharon🤗♥️🫓
What a piece of art. To watch her cook in person would be a dream come true
Wow Vicky another Nonna treasure you have found, so much STRENGTH and PATIENCE to prepare the tigelle. Liviana vibrous blue eyes says it all. Traditions honored and kept for a long, long, time. Bravissima Liviana, grazie mille a tutti.💖🙏🥰🌺🫓 🇮🇹 🇮🇹 🇮🇹
All your grannies are special, but this cooking process is new to me and I’m enthralled. She’s also so happy, too!
The best episode so far. Have learnt something new. Liviana is a beautiful lady . Brava Liviana❤
This grannie is just grand, with her knowledge of cooking and upholding tradition. This technique is new to me and just fascinating. What another lovely episode featuring Livianà with her glowing eyes and smile. Those crescentine sandwiches look to die for! Thank you so much for featuring this beautiful lady!
We fell in love with crescentine and tigelle when we visited Bologna recently. The pesto di modena is absolutely out of this world.
Incredible!such patience! 🤩
The Crescentine look DELICIOUS. Well done! She was a JOY to watch!
They look amazing!! Thank you for sharing
🩷 Tina 🩷
A granny among grannies! I hope there will be future episodes with Liviana as well!
What a fascinating technique and what a delightful lady!
Looks delicious! Long live th pasta grannies!
Such a wonderful tradition! I can feel the love that goes into each dish!
Che donna meravigliosa!!! Grazie alla Laviana e alle Pasta Grannies per questo video 🫶
I'd happily munch away on a couple of those! The bread baking technique and lard pesto are new and interesting. So glad she shared her lovely kitchen with you.
What an interesting episode thank you for sharing how these breads are made
Wonderful!! As with so many of the wonderful people we have been introduced to, I would just like to hang out in Liviana's house and learn from her - to hear everything about her life and times. Thank you again for bringing us another treasure!
My Newfie great granny would had loved to be standing next to these nonnas & gotten her hands stuck in with the dough for kneading, rolling pin at the ready, baking the breads in all shapes & sizes. She especially loved wood ovens.
How I miss her😢
Oh, she's lovely!
My goodness, those look so yummy!😊
Amazing ❤️🇦🇺
I loved this one ❤ thank you and thank you for keeping this fantastic knowledge as tradition alive.
Dico solamente una parola …. SPETTACOLO 🎉🍷👏🏻👏🏻👏🏻👏🏻👍🏻💪🏻💪🏻👏🏻👏🏻👏🏻👏🏻🥇
Bellezze! E buonissimo!💚
What a lovely Nona ❤
Very interesting. Thank you
Wow, so much hard work! But I can only imagine the flavours from the firewood, the leaves, the herbs... ❤
These looks scrumptious! 🥳🥰
Grazie mille ❤ Salute 😘
Devo adottare tutte queste nonnine! ❤
Such sparkly eyes
What a superb process and product. We used to get bread and dripping. Oh, for garlic and rosemary..... unknown. Regards, Stephen.
As a vegetarian, will I ever make this? No. But I'm very happy it's preserved online for future generations to enjoy!
Crescentine are very versatile. You can also eat them vegetarian or vegan, with Pinzimonio for example. Or in another way. You can read everything on internet.
That seems like a truly ancient way of baking. Reminds me of Georgian ketsi and the way that Pacific Northwest Native Americans boiled meat in wooden boxed by dropping in heated stones.
Аmazing never knew about that pestata i think ia used for traditional pasta at Modena you had to aak for a traditional recipe from there i bet the Lanbrusco is used in pasta recipe and is used to make balsamic vinegar
Is the lard raw or cooked somehow? I love this channel, so educational
Lardo is a 'false friend' for English speakers, as lard (rendered pork fat) is 'strutto' in Italian. Lardo is cured pork fat, ie it is preserved using salt, herbs and spices in a special salt box (marble, in the case of lardo di Colonnata - a town in Tuscany). Think of it as the fat you find on prosciutto; either you are the person who carefully cuts it off, or the someone who savours the flavour! It's definitely worth trying if you are the latter 😁🌺 best wishes, Vicky
Nice recipe ❤🎉 can i use baking powder and baking soda please reply me
she has amazing blue eyes 👀
Very nice; it would've been nicer to have had that couch/sofa covered with something whether it's being used or not! Or better get rid of it 😬but love her smiling face 🙂
😢😢😢
I hadn't noticed the sofa! 😄 The fireplace is in the cantina which a lot of houses have (the kitchen is next door) and I wonder whether it's man or beast who sits there to warm up! best wishes, Vicky
I think this wins for the most bizarre baking method.