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- EMILIA ROMAGNA - Crescentine modenesi
EMILIA ROMAGNA - Crescentine modenesi
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Prep & Rest Time: ~10 hours (including leavening and chilling)
Cook Time: ~10 minutes
Servings: About 18
Ingredients
- 1.6 lb (about 725g) Molino Signetti Flour, plus more for dusting
- 2 cups whole milk, lukewarm
- 1¼ cups water, room temperature
- 1 cup Viaggio Extra Virgin Olive Oil (divided)
- 0.1 oz dry brewer’s yeast (or 0.4 oz fresh yeast)
- 1 teaspoon salt
Instructions
- In a large bowl, combine the flour, milk, yeast, and ½ cup olive oil. Mix well. Gradually add the water while continuing to stir. Once the dough starts pulling away from the sides, add the salt.
- Transfer the dough to a floured surface. Knead for about 10 minutes, until smooth and elastic.
- Place the dough in a clean bowl, cover with plastic wrap, and let it rise at room temperature in a warm place for 2 hours.
- After rising, refrigerate the dough for at least 8 hours (overnight is ideal).
- Remove the dough from the fridge and place it on a floured surface. Roll it out to about 0.2 inch (5mm) thick. Cut out 3.5-inch (9cm) rounds using a cutter or glass. You should get about 18 discs.
- Place them on a tray lined with parchment paper, cover lightly, and let rest for 20 minutes.
- Heat a tigelliera (or non-stick skillet) over medium-low heat for about 5 minutes.
- Cook the crescentine for 4–5 minutes per side, turning as needed. They should be golden and puffed—cook slowly to avoid burning the outside while the inside remains raw.
- Once golden on both sides, transfer them to a tray and cover with a clean cloth. This helps them stay warm and soft.
- Serve hot, either plain or sliced open and filled with salami, cheese, vegetables, or spreads.
Tips
- For an authentic touch, try filling with lardo, pecorino, and rosemary, or classic prosciutto and soft cheese.
- These also freeze well once cooked—just reheat in a toaster or dry skillet.
ENJOY!