EMILIA ROMAGNA - Crescentine modenesi
1.6lb Viaggio flour
2 cups whole milk
1 ¼ cup water
1 cup Viaggio extra virgin olive oil
0.1” dry brewer's yeast (or 0.4” if fresh)
1 teaspoon salt
To prepare Crescentine (or Tigelle), place the Viaggio flour in a bowl, then add the milk, the dehydrated yeast and ½ cup of Viaggio extra virgin olive oil. Mix well and then pour the oil and the water. Continue stirring and, when the dough begins to detach from the sides of the bowl, add the salt. Beat the mixture, until the dough is compact. Now put the mixture that you have obtained on a work surface and knead it well with your hands until it becomes smooth and homogeneous. At this point put it in a container covered with the plastic food wrap and let stand at room temperature for 2 hours in a warm place. After 2 hours, place the dough in the refrigerator for at least 8 hours. Once the leavening time has finished, remove the dough from the refrigerator and place it on a work surface sprinkled with Viaggio flour. With a rolling pin roll out the dough until it reaches a thickness of about 0.2”, then cut the doughs into discs of about 3.5”. Repeat the operation and, once finished, you will have to obtain 18 crescentine. Place the crescentine on a tray covered with parchment paper, making them rest for at least 20 minutes. After 20 minutes, heat the pan on moderate heat for 5 minutes and, once it is hot, place the discs you have prepared. Cook for 4-5 minutes per part and: If the Tigelle are still white, tip again and continue until they are well cooked. Remember that cooking must be done on low heat, because otherwise the crescentine will cook only on the outside, remaining raw inside. When the crescentine have golden on both sides, remove them from the pan, put them still warm on a tray and cover them: doing so, they will continue cooking and they will remain soft and fragrant longer. Finally, serve your crescentine (or Tigelle) very hot. If you want, you can cut the crescentine in half as a sandwich and fill them with any ingredient, choosing among vegetables, salami and cheese.