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https://www.raiplay.it/programmi/esem... - For today's sandwich Fulvio Marino uses the pan instead of the oven because he prepares the crescia sfogliata! It is the lesser-known cousin of the Emilian piadina and the sister of the Umbrian torta al testo. Just like the latter, the crescia can also be filled in many ways, however there are substantial differences, although the products appear very similar to each other. Ingredients for the dough: 500 g of type 0 flour 10 g of fresh brewer's yeast 2 egg yolks 100 ml of milk 130 ml of water 10 g of salt 100 g of lard To garnish: lard To fill: 200 g of wild herbs 100 g of cooked ham 100 of caciotta cheese 1 clove of garlic extra virgin olive oil salt and pepper Leavening: Dough left to rise for 2 hours at room temperature. Pieces of dough left to rise for 1 hour and a half at room temperature.