Fried Bolognese CRESCENTINE, easy to prepare, a tasty recipe for appetizer or aperitif, perfect idea for parties, crispy and delicious.
How good are Bolognese crescentine? So much! I love them, they are crunchy and delicious, the dough is prepared in a few minutes, a little rest and they are cooked, perfect to accompany cured meats and cheeses.
The Bolognese crescentine or fried gnocco, are pieces of leavened dough, cut into lozenges and fried, a kind of bread to accompany cured meats on the appetizer table.
Usually in the shape of lozenges or triangles of different sizes, they can also be made very large and filled with mortadella or salami.
Follow me in the kitchen today there are the Bolognese crescentine.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Fried
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tsp fresh yeast
- 1 pinch salt
- 1/4 cup milk
- 1 tbsp vegetable oil (or lard)
- lard (for frying or vegetable oil)
Steps
Dissolve the yeast in a bit of water, pour the flour into a bowl, and add the oil and yeast, mix, then add the milk and finally the salt.
Knead to obtain a smooth dough, make a ball and let it rest for a couple of hours.
After rising, roll out the dough on the floured surface to a height of 1/8 inch and cut it into triangles or lozenges.
Heat the oil or lard in a high-sided pan and cook the crescentine, turning them, about 3 minutes.
Drain on kitchen paper and serve.
Bon appétit
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Fried Bolognese CRESCENTINE
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FAQ (Questions and Answers) Fried Bolognese CRESCENTINE
How can I fill the crescentine?
The crescentine can be filled with cheese, cured meats, but also with Nutella, pistachio cream, pastry cream.
Can I avoid lard in the recipe?
Yes, you can use oil as I did, however lard remains light and gives drier fried foods.
Can you make dough without fresh yeast?
Yes! You can use instant yeast if you prefer.
