Crescione Romagnolo with Cheese | Crispy Italian Pan Flatbread
(0)
35 min
Quick
Kifli Kukták
A crescione romagnolo az olasz Emilia-Romagna régió híres töltött, félhold alakú serpenyős lepénye. A vékonyra nyújtott, kelesztés nélküli tésztába lágy, krémes stracchino és gazdagon olvadó mozzarella sajt kerül illatos oregánóval, majd forró serpenyőben sütve pillanatok alatt ropogósra és buborékosra sül.
Preparation method
Preparing the dough
In a deep bowl, mix together the plain wheat flour, salt, and baking powder. Create a well in the centre.
Pour the extra virgin olive oil and lukewarm water into the flour. Knead into an elastic, smooth dough for about 5-7 minutes.
Shape the dough into a ball, cover it with a clean kitchen towel, and let it rest at room temperature for 20 minutes.
Chef's tip
Crescione is a traditional Emilia-Romagna street food cooked in a dry pan without fat, making it crispy on the outside while the rich Italian cheese melts wonderfully inside.
When serving, you can offer fresh rocket, cherry tomatoes, or a glass of light Italian white wine alongside.
120 min
Under an hour
