ItalianEmilian
Fried Crescentine
by Bruno Barbieri Chef · 513K subscribers on YouTube
Crescentine are a classic Emilian fried bread, light and crispy, perfect as an appetizer or snack. This recipe by Chef Bruno Barbieri uses a soft dough enriched with squacquerone cheese, rolled thin, cut irregularly, and fried until golden.
Ingredients
7 items- 500 gFlour
- 190 gWhole Milk
- 100 gWater
- 20 gStrutto Di Maiale
- 15 gSalt
- 20 gBrewer's Yeast
- 20 gSquacquerone
Method
- In a stand mixer (or by hand), combine 500 g of 00 flour, 190 g of whole milk, 100 g of water, 20 g of pork lard, 15 g of salt, 20 g of brewer's yeast, and 20 g of squacquerone cheese. Knead until a smooth dough forms.
- Lightly dust the work surface with flour. Roll out the dough with a rolling pin to a thickness of about 0.5 cm.
- Cut the rolled dough into irregular pieces (like 'alla diavola' style).
- Heat oil in a deep pan. Start with warm (not super hot) oil and gradually increase the temperature. Fry the pieces in batches until golden brown and puffed.
- Drain on paper towels and serve immediately, or enjoy cold with jam or savory accompaniments.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
