How to make Umbrian crescia. Some years ago, actually about ten, or perhaps more, I took a trip to Umbria, wandering aimlessly, just to experience the traditions and beauties up close. I tend to avoid highways and travel through secondary roads because I think I might miss the true beauty of our Italy. Certainly, it’s not the ideal solution when weekdays are few, but I prefer to get to know the area rather than rushing on highways.
I was at a campsite on Lake Trasimeno, already happy for the atmosphere it gave me. Wandering around looking for stories and traditions, I met a lady who introduced me to her crescia.
She told me her recipe and how she served it, a humble dish but of great value; and like many humble dishes, it withstands the test of time.
A protagonist of numerous festivals and village fairs, the crescia is served with boiled eggs, cured meats, and red wine during the Easter period, with cured meats and wild herbs throughout the year with the addition of pecorino and grilled vegetables.
On this occasion, I filled it with prosciutto, pecorino, and last summer’s purslane, harvested in my garden and stored in the freezer.
If you like this recipe, you might also enjoy the recipes below that tell of traditions and places
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 2 of 9.5 inches in diameter
- Cooking methods: Stove, Lava stone
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 3/4 cups all-purpose flour
- 1 tsp fresh yeast
- 1 tsp malt
- 2 tbsps olive oil
- 1 1/4 cups water
- 2 tsp salt
Tools
A bowl for kneading, a heavy-bottomed pan, or a stone griddle.
- Griddles for flatbreads
- Stand Mixers
- Bowls
Steps
It takes little time to create good food.
In the morning, for the evening dinner. Place the ingredients in a bowl or the stand mixer: flour, malt (in the absence of this, replace with sugar), salt, and mix well. Lastly, add the oil and then the water after dissolving the yeast in it. Knead well for at least 5 minutes and let it rest until evening in a not too warm place.
Take the dough back and form two discs, which will serve 4 people.
In the meantime, heat up the griddle or the pan and then cook the crescia, first on one side and then on the other.
Let it cool for a minute and serve as described above.
Also great with tomato and mozzarella, omelets.
It keeps until the next day. These are spontaneous preparations, so the next day they lose a little consistency, but they are great to pass under the grill.
FAQ (Questions and Answers)
Can I shorten the rising times?
If you’re in a hurry, two hours will suffice. I recommend long rising times, as digestion is better.
Can I use whole wheat flour?
Once upon a time, crescia was made with coarse flour, so I recommend this variant for the full flavor it will offer you.
