Gluten-free crescioni romagnoli
In collaboration with Anna Morini
Source: https://www.meranermuehle.it/rcp_recipe/gluten-free-crescioni-romagnoli
Total time
40 Minutes
Baking/cooking time
10 Minutes
Rest time
10 Minutes
Difficulty
easy
Ingredients
for approx. 14 crescioni
| FOR THE DOUGH | ||
| 500 | g | Mix for dark bread gluten-free |
| 400 | g | milk, at room temperature |
| 40 | ml | extra virgin olive oil |
| 8 | g | salt |
| 3 | g | bicarbonate of soda |
| FOR THE FILLING | ||
| cooked ham and provola cheese | ||
| tomato and mozzarella | ||
| wild herbs, ricotta and grated Grana |
Preparation
- Place the ix in a bowl and add the salt and bicarbonate of soda. Add the milk at room temperature and the extra virgin olive oil, then start mixing with a spoon. Once the dough begins to come together, transfer it to the work surface and knead by hand until you have a smooth, soft and homogeneous dough. A stand mixer is not needed.
- Leave the dough to rest for 10 minutes, then divide into approx. 14 equal portions by weight.
- Roll out one portion at a time into a disc approx. 3–4 mm thick, keeping the remaining portions covered to prevent them from drying out.
- Fill one half of the disc with your chosen filling, fold the other half over to form a half-moon shape and seal the edges firmly, pressing them down with the tines of a fork. Trim the edge if necessary to remove any excess dough.
- Cook the crescioni on a hot griddle or frying pan for approx. 5 minutes per side, until evenly golden and cooked through. Serve hot, with the filling melting inside and all the fragrance of the Romagna tradition.
In collaboation with @io_speriamo_che_celiacavo
Mix for dark bread gluten-free
Miscela ideale per fare il pane integrale senza glutine. Lasciatevi conquistare dal gusto sostanzioso delle pagnotte di pane scuro! Facile da usare, vi darà risultati sorprendenti! Adatto a chi evita il glutine nella dieta quotidiana.
500 g
€4.80
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