The Cresciole Marchigiane Pizza Fried. Leafing through the recipe of my grandmother disappeared long ago popped the “fried cresciole”. Immediately with the memory I came back at the age of 5/6 years old when I watched my grandmother that made them. In those times “poor” this delight was always associated with some festivities marked in red on the calendar. I remember my grandmother telling me that the recipe had been passed down from her grandmother, so we're talking about something that comes from 1850 about, time when the street had not seen cars, but only carriages and horses.
Fried cresciole can be prepared in two versions: sweet and savory.
They were once strictly fried in lard, Today almost all chose the light version which involves frying in vegetable oil.
The Cresciole Marchigiane Pizza Fried
A few weeks ago we published a post about the fried pizza Abruzzese, a careless reader might seem a similar product, but in reality are two completely different things: Fried cresciole Marche when preparing…..they prepare many, and they will keep for several days, They are used in the sweet version as snacks delicious at any time of the day, and also savory version in place of bread or as many people do to mo’ flatbread, that is folded in half and stuffed with various ingredients ranging from ham or local cheeses.
The Cresciole Marchigiane Pizza Fried
The preparation of fried cresciole is simple. The ingredients for the dough are:
200 grams of flour
2 eggs
2 tablespoons sugar
A tablespoon of extra virgin olive oil
A tablespoon of anise
a pinch of salt
Salt or sugar for topping, depending on the version you have chosen to prepare.
The Cresciole Marchigiane Pizza Fried
The preparation:
As you can see from the list of ingredients, this recipe does not require the use of any type of yeast, then the preparation is rapid and without any difficulty.
Place the flour on your work surface, the same way with which you prepare homemade pasta. Break the eggs, add the 2 tablespoons sugar, the good oil (says the old recipe), a little anise, a pinch of salt and beat with a fork mix everything.
With your hands mix the flour slowly to the liquid compound, until you get a good smooth dough, smooth and soft as that of the pizza.
At this point, divide the dough into smaller balls. Roll it out with a rolling pin into circles (as it is done with the pizza) thin and dip them in hot oil for about three minutes, then flip them on the other side.
Once they have reached the right degree of browning, drain them on a paper towel and add salt or sugar depending on the version you have chosen.
Remember, as tradition has it: The first is for you, but the second should be immediately brought to the neighbor's house, the smell of fried besides filling the kitchen of your home, fill even that of your neighbors, then before there “maledicano” 🙂 per la grande puzza di fritto, best to do well and bring him a fried cresciola to taste.
During the pizzaiolo courses and those paired with the street food that we organize at our school pizza, We prepare very often cresciole. If you are interested in learning more about our courses, click here.
If your recipe fried cresciole is different from ours, let us know how to prepare: Leave a comment on this page.
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