In breve
The dish in short
- Soft wheat flour, eggs, lard, salt, lukewarm water and plenty of black pepper: the eggs and the pepper set it apart from piadina.
- Lard twice: worked into the dough, then spread thinly over each sheet rolled very thin.
- Each sheet is rolled up tight, coiled into a spiral and chilled, so the lard stays in layers.
- The coils are rolled out again into rounds and cooked on a very hot testo or pan, a few minutes on each side.
Il video, Urbino, Marche
Crescia sfogliata
The video: Urbino's flaky flatbread with eggs, lard and pepper, cooked on the testo
The flaky flatbread of Urbino, a dough of flour, eggs, lard, salt and plenty of black pepper rolled thin, spread with lard, rolled up into a coil, then rolled out again and cooked on a hot testo; one of the Marche's traditional food products. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 8
- Hands-on
- 1 h 6 min
- Cooking
- 0 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 13 steps, as in the recipe.
Altri video
