Prepare crescentine with us!
Take advantage of the good weather and plan a nice trip out of town. For the packed lunch we recommend the crescentine! Prepare them with us!
First of all a bit of history: their name derives from the term "crescenta" to indicate a naturally leavened product. In fact, their dough is very similar to that of bread.
The recipe is very simple:
- 500 0 grams of flour
- 100 ml of milk
- 110-120 ml of water
- 40 grams of lard
- 1 beer yeast dough
- 1 teaspoon of honey
- 2 teaspoons of fine salt
- lard or seed oil for frying
in a large bowl, dissolve the honey and brewer's yeast with a little warm water and add the milk and lard. When the yeast has melted, add the flour and knead everything well (depending on the hardness of the flour, keep some water aside, you may need it if the dough is too compact) No need to knead for a long time : when the liquid part has absorbed all the flour and the dough is smooth and soft to the touch, it's ready!
Now cover with a cloth and let it rest for 1 hour: you will find it well leavened! At this point, transfer the dough from the bowl to a board sprinkled with flour, give it an elongated shape and divide it into pieces of about 40 grams each to which you will give the shape of balls; there should be about a dozen.
Put the balls of dough on a tray dusted with flour and let them rest for another hour.
Now you can roll out the balls with a rolling pin, obtaining discs. Do not make them too thin or too thick, about half a cm. is it okay. At this point you can fry them in lard or seed oil (be it hot!) Until they acquire a golden color. During frying they will swell a little: turn them well, being careful not to pierce them! When they are golden enough in all their parts including the edges you can lay them on absorbent paper to remove excess fat.
And your crescentine is ready! How to stuff them? You can choose the cured meats you want but our favorites are with the mortadella! I recommend: abound with slices!