This week I was in Seattle for a conference. Which kept me very busy and away for the computer for almost 3 whole days! Can you imagine how many emails I have to go through now?!?!
Well to forget about the emails I will introduce you to Daniela of Penna & Forchetta (Pen & Fork). Daniela is this month’s guest for Auntie’s corner, the series in which I bring you recipes from some of my Italian readers. Daniela is a great photographer and provides amazing recipes that are always translated in English. So head over to her blog and have a look at what is cooking in her kitchen!
Daniela gave us a great gift: she shared her family recipe for crescentine, a type of fried bread often enjoyed with cured meats and other appetizer in Emilia. She used to eat these crescentine during the big family lunches with aunts, uncles and cousins at her grandmother’s country house in Emilia, close to where now a string of earthquakes has caused many to loose their houses.
Give it a try and you will want to have eat these over and over again! And maybe you will start a new family tradition and make some happy memories of your family eating Daniela’s crescentine somewhere on the other side of the world!
Ingredients
- 400 g flour
- 1 packet of instant yeast
- 1 teaspoon of lard
- 1 pinch of salt
- 200 ml of water
- seed oil
- lard
Directions
- I put in a bowl the flour, salt, baking powder, lard and a teaspoon of water.
- I mix quickly.
- I put the flour on work surface, and with the help of rolling pin, I lay out the dough until it becomes 3-4 mm high.
- I cut the dough into diamond shapes about 7 cm long.
- In a pan warm up some oil with a little lard. When the oil is hot I fry 2 to 3 crescentine every time. I serve accompanied by prosciutto, mortadella, squaquerone cheese, pickled red onions and a nice glass of red wine
Hi! I'm PolaM, the Italian cooking in the Midwest.
Thank you for sharing! I am a novice cook and enjoy simple (and yet elegant to my friends) recipes
Thanks for the hospitality Pola, on your wonderful blog. You gave me the chance to meet your wonderful readers. Great experience!
Penna e Forchetta recently posted..Scaloppine di maiale alle albicocche secche
Il mio intento era proprio questo, far conoscere un pezzetto “intimo” di questa terra tanto generosa e ora tanto sofferente.
Penna e Forchetta recently posted..Scaloppine di maiale alle albicocche secche
these sound great and I have never had them before. My mom used to make fried pizza (“pizzette fritte), which sounds similar, except it’s round in shape.
Crescentine are much softer and they have the advantage that each one “creates” his own. A beautiful mess at the table!
Looks delicious! Thanks for sharing the recipe. Excited to try it out this weekend! I just love Italian food!
Lois recently posted..children bedroom furniture stores
Beautiful photo and recipe!
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Thank you Jessica!
Penna e Forchetta recently posted..Scaloppine di maiale alle albicocche secche
Yummm I love fried bread…yes it is pretty addictive…love the photo
Kitchen Karma recently posted..On Being Random & Pineapple Kesaris….
Try it! You’ll love it!
Penna e Forchetta recently posted..Scaloppine di maiale alle albicocche secche
Oh, yum – this sounds wonderful and quite addicting, I’m sure!
The Café Sucré Farine recently posted..Apricot-Cherry Freezer Jam
Yes, they are really addicting!
Penna e Forchetta recently posted..Scaloppine di maiale alle albicocche secche
Sono venute perfette
brava ciao
tutto merito di daniela!
Penna e Forchetta recently posted..Scaloppine di maiale alle albicocche secche
They already sound great/look great in this post! I’m LOVING it. Bookmarked!
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You make me really happy!
Penna e Forchetta recently posted..Scaloppine di maiale alle albicocche secche
Oh what memories of going to lunch in the “colline” around Bologna for crescentine e tigelle. Wonderful recipe!
Jessica | Oh Cake recently posted..Vietnamese Inspired Spring Rolls with Honey Chili Sauce
Yes! It’ just that the place!
Penna e Forchetta recently posted..Scaloppine di maiale alle albicocche secche
Mmm ..looks yummy! Another great recipe. Have a nice week. Ciao!
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Penna e Forchetta recently posted..Scaloppine di maiale alle albicocche secche
Bello questo piatto le crescentine non le conoscevo!segno subito la ricetta
oggi ho letto tutto d’un fiato… da distratta quale sono non avevo notato di poter inserire la traduzione in italiano :-O a presto laura
Molti conoscono lo “gnocco fritto”. Le crescentine sono un’altra cosa. Più morbide e soffici. Si lasciano mangiare che è un piacere
Penna e Forchetta recently posted..Scaloppine di maiale alle albicocche secche
Ciao Manu, è molto bello questo post su una tradizione emiliana che in questo periodo è messa così a dura prova! Bello ricordare i grandi pranzi e le ricette di famiglia e bello riproporlo all’altro capo del mondo! Con l’augurio che possano rfarle la più presto. Ciao, franci