The crescentine, in this quick leavening recipe, also known as gnocco fritto or tigelle, are a typical Emilia-Romagna product made with leavened dough and then fried. The name crescentina refers to the dough rising and puffing up during frying, giving the small focaccia its typical shape.
Crescentine can be served alongside or instead of bread, or as an accompaniment to appetizers, with cold cuts, cheeses, snacks, carrot sauce or cheese cream. They will be easy and quick to make with the quick leavening of this recipe, which will yield about 45 delicious crescentine, strictly fried, but above all, light as clouds.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Portions: 45 Pieces
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1/4 cup g water
- 1/4 cup g milk
- 2 1/2 tbsp g lard (substitutable with vegetable butter)
- 1 tsp g salt
- 1/2 teaspoon sugar
- 1 teaspoon instant yeast for savory preparations
- as needed peanut oil (for frying)
Steps
In a bowl, put the flour with the salt, sugar, and instant yeast powder. Pour in the milk and water and add the softened lard. Alternatively, you can substitute lard with vegetable butter. Knead the mixture and let it rest for at least 30 minutes, covered.
After the resting time, which can exceed 30 minutes, take a portion of the dough and roll it out with a rolling pin on the work surface. Form a rectangular sheet 1/8 inch thick and cut small squares about 2 inches per side.
In a tall saucepan for frying, because the crescentine should slightly float, pour in the oil and heat it over medium-low heat to 350 degrees Fahrenheit.
Fry 2 or 3 crescentine at a time, turning them on both sides until lightly golden. They will puff up like balloons, be gentle when you drain them with the spider.
Serve them with cold cuts and cheeses, open them up and fill them with whatever you like. They are excellent both warm and cold, light and dry, and stay crisp for several days in the bread basket.
