We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Crescia sfogliata di of 22-04-2015 [Updated 19-04-2017]
The crescia sfogliata is a specialty that belongs to the gastronomy of the Marche and Umbria. The crescia sfogliata is similar to the piadina romagnola but is enriched with eggs, milk and pepper, so it is even tastier;) Once tasted, I could not not reproduce it at home and let my parents taste it, with whom, you know, I share all my culinary discoveries and have appreciated, accompanying the crescia with crumbled sausage and squacquerone, a light thing in short;) Friends I am in full activity and excitement, this spring is full of new and beautiful things and I am ready to collect all this that will bring me beauty. But since the more I do, the less time I have, I have to say goodbye to you and leave the recipe for crescia, basins: *
How to make the puff pastry
Put the flour in a bowl, make a hole in the center and add the water, milk, egg, lard, salt and pepper.
Start kneading by gradually absorbing the flour. You will need to obtain a homogeneous dough, form a ball with the dough, cover and let it rest for 30 minutes.
Now divide the mixture into 6/8 balls
Roll out the balls on a pastry board thus obtaining 2-3 mm thick sheets.
Now sprinkle each sheet with a layer of lard.
Roll each sheet on itself to create a roll
Then roll up on itself as if to form a snail
Put the snails obtained in the refrigerator wrapped in cling film and let them rest for half an hour
Now, with a rolling pin, roll out the snails on a floured surface, obtaining a thickness of about 3 mm
Cook the puffed crescie on a Romagna text or a very hot crepiere
Cook a couple of minutes on each side
As the crescents are ready, stack them on top of each other
Serve them as an accompaniment to lunch or arite like normal wraps.