Crescia Marche

Crescia is an ancient typical recipe of the Marche, similar to the piadina, perfect as a substitute for bread and to be stuffed in a thousand different ways!

seasons	All the seasons
Ingredients	6
Ease of the	Easy to do so
Ready in	30 minutes

Crescia is an ancient recipe typical of my region, the Marches. It is similar to the piadina romagnola, with the difference that the dough provides for eggs and is flavored, as well as by salt, by a pinch of pepper.

Broke cream: the easy recipe for it at home

The Marche crescia is a perfect substitute for bread, and it is so tasty that we can enjoy it even alone. But stuffed becomes irresistible! One of the classic recipes includes the combination of raw ham and casciotta of Urbino, but we can choose according to our preferences.

With its delicate flavor, it goes well with any salami: for example with cooked ham, speck, cup, bresaola. I usually taste it with raw and cheese, or I match the sausages with grilled vegetables. In short, the growth is as versatile as the bread!

Preparing the dough is very simple and also the process for “browsing” is within everyone’s reach. Just lay out the parts of the dough with a rolling pin and give them a snail shape by rolling the discs on themselves. And then, after the rest time in the fridge, flatten them again with a rolling pin and cook them in a pan. The result is similar to a “fake” piadina, fragrant and fragrant!

Come on, we wait no further: let’s see how to prepare this delicious Marche crescia. Let me know how she came to you and how you stuffed her!

Crescia Marche

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 250 g flour 00
• 40 g gnade, the gnashing
• 1 Eggs
• 100 ml water
• salt up q.b
• pepper and pepper q.b

Method

 

1. In a bowl we put the flour, 25 grams of lard, egg, a pinch of salt and one of pepper. We start to stir with our hands as we pour the water.
2. When the compound has an elastic consistency, we transfer it to an infarinated worktop and continue to knead. Let’s form a dough, put it in a bowl, cover with plastic wrap and let it rest in the fridge for half an hour.
3. After the time, we proceed with the leaf. We divide the dough into 4 equal parts and spread one with a rolling pin, giving it a round shape.
4. We spread over a bit of lard, rollmill and model it with flush. Then we twist the thread on itself in a spiral. We proceed in the same way with the other 3 parts of the dough and we put all the threads to rest in the fridge for an hour.
5. We heat a non-stick pan and in the meantime, on the floured table, we flatten and lay down with the rolling pin the first “guicciola”. Let's put it in a pan and cook on both sides for a few minutes. We also proceed with the others.

Advices

For a vegetarian version, in addition to grilled vegetables we can put cherry tomatoes, mixed salad or arugula. And then spread a good fresh cheese, like the stracchino or the squacquerone.