Crescia Sfogliata with Pecorino | Crispy Italian Flatbread

Name: Crescia Sfogliata with Pecorino | Crispy Italian Flatbread
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: Bucătărie italiană
Ingredients: 400 g type 000 white wheat flour; 2 pcs chicken eggs; 80 ml whole milk 3.5%; 80 g butter 82% fat; 100 g Pecorino; 4 g ground black pepper; 5 g sea salt; 15 ml extra virgin olive oil

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55 min

Under an hour

Sezamo

Crescia marchigiana sfogliata este un flatbread tradițional din regiunea Marche, realizat din aluat fraged cu ouă, foietat manual cu unt, piper negru aromat și brânză savuroasă Pecorino. Rumenită în tigaie până devine crocantă la exterior și stratificată la interior, este alegerea perfectă pentru o masă autentic italiană.

Preparation method

Kneading the dough

In a large bowl, sift the flour and add the sea salt. Make a well in the center, add the eggs and lukewarm milk, then begin incorporating the ingredients with a fork.

Knead the dough vigorously on a flat surface for 8-10 minutes until it becomes smooth, compact, and elastic. Wrap it in cling film and let it rest at room temperature for 30 minutes.

Folding and laminating

Divide the rested dough into 4 equal pieces. Roll out each piece with a rolling pin on a lightly floured surface into a very thin, almost translucent rectangular sheet.

Chef's tip

For spectacular flakiness, it is essential to let the dough rest in the fridge after rolling; this way, the layers of butter and Pecorino will create crispy flakes upon contact with the hot skillet.

Crescia sfogliata is best enjoyed warm, right after cooking, but it can also be reheated for 2 minutes in a dry skillet to regain its crispy texture.