Crescentina

We enjoyed warm crescentina with a delicious antipasto at a restaurant in the Emilia-Romagna region of Italy.  It was unbelievably delicious.

 

INGREDIENTS:

3 ½ Tsp. Active Dry Yeast

1 Cup Milk, Warm

½ Tsp. Salt

1 lb. All-Purpose Flour

Frying Oil (Vegetable Oil)

 

DIRECTIONS:

Add the yeast to warm milk and dissolve (mix for approx. 2-3 minutes until fully dissolved).  In a large bowl, add the yeast mixture, the flour and the salt, and mix all the ingredients ntil a dough ball is formed.  Move to a warm location and cover with a towel.  Allow the dough to rise for about one hour.  Roll out the dough on a lightly floured surface until approx. ¼” thick.  Cut into diamonds and deep-fry.  Serve hot.

PIZZA E PANE - CRESCENTINA

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