Photograph of the finished Crescia marchigiana

Italy · Bánh mì dẹt chảo gang Crescia

Crescia marchigiana

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 880 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Pork fat Pork fat 240 g
  • Photograph of Pecorino cheese Pecorino cheese 200 g
  • Photograph of Black pepper Black pepper 24 g
  • Photograph of Salt Salt 24 g
  • Photograph of Italian raw ham (prosciutto) Italian raw ham (prosciutto) 320 g
  • Photograph of Spinach Spinach 400 g

Method

  1. 1 Knead the dough with eggs, lard, Pecorino cheese, and plenty of black pepper for 12 minutes.
  2. 2 Eggs and lard in the dough are what distinguish crescia from regular flatbread, which usually only contains water and oil.
  3. 3 Let the dough rest for 1 hour, then divide it into portions and roll them out to a thickness of 3 mm.
  4. 4 Sear the pancake in a very hot, dry cast iron pan for 90 seconds on each side; it should puff up and have charred spots.
  5. 5 The stacked cakes were wrapped in a towel to keep them soft and prevent them from drying out.
  6. 6 Place prosciutto and sautéed spinach on top, then fold the tortilla in half while it's still warm.

With an appliance

  • Air fryer 59 min

    Replace step 4: lightly spray oil onto the rolled-out pastry, fry in a preheated air fryer at 200 degrees for 5 minutes, flipping at the 3rd minute to puff up and develop brown spots; steps 5 and 6 remain unchanged.

Start cooking