Sort ingredients
phillych3zst3ak
QR Code
Listen
Pdf
Place the flour in a bowl or on a board. Add the eggs, milk, pepper, and salt. Begin mixing with your hands. As soon as gluten structure start forming and liquids are completely absorbed blend in the strutto. Cover and let it rest for 1 hour so it relaxes.
Divide the dough into 6 equal pieces. Roll each one thin, like a sheet for pasta. Brush lightly with melted lard. This is what will give the flaky layers later.
Roll up each sheet into a cylinder, then coil it into a spiral, almost like a snail shell. Let these little spirals rest for 15–20 minutes so the gluten relaxes. Resting makes them easier to flatten again without tearing.
Take each spiral and roll it gently into a round disc about 22 cm wide. Work slowly, the layers should stay inside the dough.
Heat a cast-iron pan or a flat griddle until very hot. Lay on one disc at a time and cook 2–3 minutes per side, until golden spots appear and it starts to bubble. Flip carefully to keep the layers intact.
Eat the crescia straight away, stuffed with cured meats, cheese, or even sautéed greens. It should be warm, flaky, and full of aroma.