Farmers From Italy Foods
  • Home
  • About
    • Contact
    • BROCHURES
  • Products
    • All Products
    • Tomatoes
    • Pasta
    • Olive Oils
  • Recipes
    • Our Chef's Recipe Videos
    • Written Recipes
  • Tips
  • Viaggio Flour
  • >
  • EMILIA ROMAGNA - Crescentine modenesi

EMILIA ROMAGNA - Crescentine modenesi

SKU:

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

  1. 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.
  2. Transfer the dough to a floured surface. Knead for about 10 minutes, until smooth and elastic.
  3. 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.
  4. After rising, refrigerate the dough for at least 8 hours (overnight is ideal).
  5. 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.
  6. Place them on a tray lined with parchment paper, cover lightly, and let rest for 20 minutes.
  7. Heat a tigelliera (or non-stick skillet) over medium-low heat for about 5 minutes.
  8. 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.
  9. Once golden on both sides, transfer them to a tray and cover with a clean cloth. This helps them stay warm and soft.
  10. 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!

Picture
A COOP of the finest producers
  • Home
  • About
    • Contact
    • BROCHURES
  • Products
    • All Products
    • Tomatoes
    • Pasta
    • Olive Oils
  • Recipes
    • Our Chef's Recipe Videos
    • Written Recipes
  • Tips