Fried Bologna Crescentine, easy to prepare, delicious recipe for an appetizer or aperitif, perfect idea for parties, crunchy and super tasty.
How good are Bologna crescentine? Very! I love them, they are crunchy and tasty, the dough is prepared in a few minutes, a little rest and they are cooked, perfect to accompany cold cuts and cheeses.
Bologna crescentine or fried gnocco are pieces of leavened dough, cut into lozenges and fried, a sort of bread to accompany the cold cuts 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 Bologna crescentine.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Frying
- 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 little water, pour the flour into a bowl and add the oil and yeast, then mix and 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.
Once risen, roll out the dough on a floured surface to a thickness 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, flipping them, for about 3 minutes.
Drain on kitchen paper and serve.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
Fried Bologna Crescentine
News: subscribe to my whatsapp channel
FOLLOW ME ON TELEGRAM ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ (Frequently Asked Questions) Fried Bologna Crescentine
How can I fill the crescentine?
The crescentine can be filled with both cheeses and cold cuts, but also with Nutella, pistachio paste, custard.
Can I avoid lard in the recipe?
Yes, you can use oil as I did, but the lard remains light and gives drier fried food.
Can you make dough without fresh yeast?
Yes! You can use instant yeast if you prefer.
