Cascioni or crescioni. They are delicious and irresistible, can be prepared in just a few minutes, and will make both adults and children happy.
Very tasty and full of flavor, and very easy to prepare. They are very thin flatbreads, already filled, folded over themselves, and sealed. The classic filling is made with greens, like sautéed chard or filled with tomato and mozzarella.
They are cooked in a non-stick pan and are truly enjoyable, ideal for a family dinner or with friends.
Great even when prepared in advance.
The “street food” par excellence, which you can eat at any time, even standing up.
The Romagna cascioni are similar to flatbreads but folded in half, sealed at the edges, and filled with whatever we like, allowing for personal taste and creativity.
The procedure is straightforward and practical, the dough is soft and digestible, allowing you to fill the cascione in many different ways. In this case, I preferred to fill it in the most classic way.
For a night with friends or a quick and tasty meal, the cascione is quick to make and very flavorful.
Their filling variations are endless.
In fact, in my dough, there will be no lard but oil.
You just need to use a bit of creativity and choose what you like best, and you’re done. Enjoy your meal.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 351.08 (Kcal)
- Carbohydrates 46.35 (g) of which sugars 1.29 (g)
- Proteins 13.44 (g)
- Fat 13.97 (g) of which saturated 4.44 (g)of which unsaturated 2.23 (g)
- Fibers 2.82 (g)
- Sodium 750.34 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Cascioni or crescioni
- 500 g all-purpose flour (or type 1)
- 60 g extra virgin olive oil (or lard 70g)
- 1 teaspoon baking soda
- to taste salt
- 230 ml water
- 300 g spinach (or wild greens or chard, etc., weight when cooked and squeezed dry)
- 1 clove garlic
- 5 tablespoons tomato sauce
- 180 g mozzarella
- salt
- to taste extra virgin olive oil
Tools
- Rolling Board
- Rolling Pin
- Non-stick Plates
- Pan
- Bowl
Steps
Cascioni or crescioni
First, prepare the dough because it needs to rest for a while.
Put the flour, a pinch of salt, baking soda, and oil in the mixer.
Pour in the hot water and activate the mixer until the dough is well mixed.
Of course, you can also knead it by hand, it will just take a few extra minutes.
Once ready, transfer the dough to the work surface, form a smooth ball, and cover it with a bowl.
Let it rest for 30 min.
In the meantime, prepare the filling: place 2 tablespoons of oil and a garlic clove in its skin in a pan on the stove.
Let it sauté for a minute, then add the boiled, drained, and squeezed spinach and chard or wild greens.
Season with salt and cook for at least 5 minutes, stirring occasionally, then let them cool.
For the tomato filling, simply season the tomato sauce with salt and oil and dice the mozzarella.
Divide the dough into 8 equal parts and start rolling out the first one with the rolling pin.
I filled 4 with vegetables and 4 with tomato and mozzarella.
You should reach a thickness of about 1/8 inch.
(With the help of the rolling pin, roll them out to the desired thickness, trying to maintain a round shape. To achieve a perfect circle, once the desired size is reached, I use an upside-down salad bowl and cut the excess with a knife, or with a pastry wheel).
Then you can start filling half with 1/3 of the sautéed greens (remember to remove the garlic).
Add some mozzarella chunks so they become nicely stringy with every bite.
Fold the dough disc over itself to form a half-moon, and seal the edges well using a fork.
Fill three with tomato and mozzarella.
Fold the dough disc over itself to form a half-moon, and seal the edges well using a fork.
Heat the non-stick plate. Or a non-stick pan with a high bottom.
Then cook the cascione on the non-stick plate.
After about 3 minutes the cascione will be ready to be turned over and cooked on the other side.
They are ready to be enjoyed.
Enjoy your meal.
Advice
How many they yield I made 8, you decide the size, and depending on that, more or fewer can come out.
To make soft and good cascioni, you need even and not aggressive cooking.
Heat the pan well over high heat, then lower the heat slightly. If they are cooked at too low heat, they remain hard; if the heat is too high, they burn and the cooking does not penetrate, so adjust to medium heat and always monitor the cooking by turning them often.
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