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 Crescentina | Status Approved | | Name |  Crescentina | | Category | The Bakery, Quick meals, European, Italian | | Serves/Yields | 4 | | Difficulty | Easy | | Prep. Time | 15 min | | Cook Time | 6/7 min | | Introduction | | The tradition of fried bread is a Lombard legacy that springs from the abundance of lard in their diet and the use of the frying pan. In fact, the traditional ancient recipe call for deep frying in hot lard, but nowadays it's often substituted with olive oil. Gnocco fritto, crescentina and torta fritta are peasant recipes with an ancient tradition. Some local gourmands claim that since the product is not fermented, it is more appropriate than bread when serving other fermented product such as salami, ham and cheese. | | Ingredients | | 1 pound Unbleached all_purpose_flour
3.5 oz lard
1 tsp baking_powder or sodium bicarbonate
Pinch of sea_salt
Oilve_oil for frying
water at room temperature
Note: Vegetable shortening could be used instead of the lard , but Guido says that the color and taste will be quite different. | | Directions | | Step: 1 | Knead flour, water, lard, a pinch of sodium bicarbonate and a pinch of salt together. When the mixture is soft, let it to rest in a warmish place for about one hour. The dough is then flattened into a thin layer with a rolling pin, cut into 4" - 5" pieces in rhomboid (diamond)shapes and pricked with a fork. Next it is fried in abundant oive oil, until golden brown, then drained on absorbent paper and served immediately. They are usually accompained by stracchino ( very soft and creamy cheese), sweet gorogonzola salami, prosciutto, pancetta and guanciale. Lambrusco di Sorbara, Bonarda or Guturnio are the perfect wines. |
Time submitted: Friday, December 02. 2005 at 11:11:48 Contributed By: guido
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