Crescentine
Emilia-Romagna's beloved fried bread — crescentine (also called tigelle in the mountains), small oval or round portions of yeasted dough deep-fried in lard until puffed and golden. Traditionally served split open and filled with salumi (mortadella, coppa, prosciutto) and fresh cheese. One of the great Italian bar and trattoria appetisers.
- Total
- 35 min
- Serves
- 6
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Dissolve yeast in warm water; mix with flour, lard and salt into a smooth dough. Knead 8 minutes. Rise 1 hour until doubled.
About 4 min
Roll dough to 5mm thickness. Cut into ovals or rectangles 8x5cm.
About 9 min
Heat lard to 170°C in a deep pot.
About 9 min
Fry crescentine in batches for 1–2 minutes per side until puffed and golden. They puff dramatically.
About 9 min
Drain and serve immediately split open with mortadella, coppa and stracchino cheese tucked inside. Eat while still warm and crispy.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 14 g
- Carbs
- 42 g
- Fat
- 18 g
- Fibre
- 2 g
- Sugar
- 2 g
- Sodium
- 620 mg
Contains: gluten, dairy
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Recipe by Boon Tools.