Fried Crescione (Gussone)

On the work surface, we prepare the ingredients for our delicious dough. We place all the flour in the center of the surface, creating a small nest where we will add the other ingredients. We start by incorporating all the ingredients well, being careful to achieve a uniform texture. Warm water is essential in this process and should be added gradually, as each type of flour absorbs liquid differently. Generally, it is necessary to use between 150 and 200 ml of water, but it is important to stop when the dough becomes slightly elastic and not too sticky.

After achieving a homogeneous composition, we melt the lard and let it cool slightly. Then, we add it over the flour mixture, along with the oil, baking soda, and salt. We knead the dough for about 5 minutes until it becomes compact and elastic, then cover it with a damp towel and let it rest at room temperature for an hour. This allows the dough to develop its structure and flavor.

After the resting time has passed, we roll out the dough on a floured surface, forming thin sheets about 15-20 cm in diameter. These will be filled with the delicious mixture we are preparing. The filling is a creative moment, where we can experiment with various ingredients. I personally chose to fill the crescione with a mixture of spinach, bacon, onion, parmesan, mozzarella, and tomato sauce.

To prepare the filling, we start by heating a pan with a tablespoon of oil. We add the finely chopped bacon, onion, and garlic, sautéing everything until the onion becomes translucent. After a few minutes, we add a little water to help cook the ingredients. Once the mixture is well cooked, we incorporate the boiled and chopped spinach, letting it combine with the other ingredients for a few minutes. Finally, we add grated parmesan and salt to taste.

We fill each circle of dough with a tablespoon of our delicious mixture, then fold them in half, pressing the edges well to ensure that the filling does not leak out during frying. We use a crimping wheel to decorate the edges, giving a rustic look to each crescione. These are then fried in oil or lard until golden and crispy. After removing them from the pan, we place them on absorbent paper to eliminate excess fat. They are served immediately, hot, and are perfectly accompanied by a fresh salad or a yogurt sauce. This recipe is not only tasty but also an opportunity to experiment with various filling combinations, depending on everyone's preferences.

 Ingredients: For 9 pieces: * 500 g flour * 3 tablespoons of solid lard (then melted) * 3-4 tablespoons olive oil * 1 teaspoon baking soda (or 1/2 packet of baking powder for pizza, piadine - instant) * about 200-250 ml warm water * salt Filling: * tomato sauce * 1 mozzarella * 1 plate of boiled spinach * 1 tablespoon oil * 30 g bacon or diced pork belly * 1/2 small onion * 1 clove garlic * 50 g Parmigiano Reggiano - Parmesan (or urda, mozzarella, cheese, other melting cheese) * peanut oil, lard, sunflower oil... for frying

 Tags:  onion greenery cheese garlic tomatoes flour oil cheese olives