Non-VegetarianEmiliana-Romagnola cuisine Street Food

Crescioni Romagnoli

Name: Crescioni Romagnoli
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Emiliana-Romagnola
Ingredients: 500 g tipo 00 flour; 70 g strutto; 2 g bicarbonate of soda; 10 g Fine sea salt; 220 ml lukewarm water; 600 g swiss chard; 2 cloves Garlic; 30 ml Extra virgin olive oil; 30 g parmigiano reggiano

Crescioni Romagnoli are traditional folded Romagna flatbreads made from thin piadina dough, stuffed with savoury greens, sealed, and griddled on a hot plate.

🇮🇹Italy· Emilia-Romagna

Prep: 30 min
Cook: 20 min
Total: 50 min
Servings: 4
Difficulty: Medium
Calories: 485 kcal

Ingredients

0 of 9 gathered

Servings

500 g tipo 00 flour — or plain white flour
70 g strutto — rendered pork lard, softened
2 g bicarbonate of soda — about half a teaspoon
10 g Fine sea salt — divided between dough and filling
220 ml lukewarm water — adjust slightly as needed
600 g swiss chard — washed and roughly chopped, or spinach
2 cloves Garlic — peeled and finely minced
30 ml Extra virgin olive oil — for cooking the greens
30 g parmigiano reggiano — finely grated

Equipment

•Testo or heavy cast-iron pan
•Rolling pin
•Large mixing bowl
•Sauté pan
•Fork

Nutrition

Per serving, approximate

Calories: 485 kcal
fat: 21 g
carbs: 64 g
fibre: 4 g
protein: 12 g
calories: 485 kcal

Instructions

1
Mound the flour in a large bowl and stir in the bicarbonate of soda and eight grams of salt.
2
Rub the lard into the flour with your fingertips until the mixture resembles fine breadcrumbs.
3
Pour in the lukewarm water gradually, mixing until a cohesive dough forms.
4
Knead the dough on an unfloured worktop for ten minutes until smooth, elastic, and non-sticky.
5
Wrap the dough tightly in a damp cloth and leave to rest at room temperature for thirty minutes.
6
Heat the olive oil and garlic in a wide sauté pan over medium heat until fragrant.
7
Add the chard, cook until completely wilted, then squeeze out all excess water using a sieve.
8
Chop the squeezed greens finely and toss with remaining salt and grated Parmigiano Reggiano.
9
Divide the rested dough into four equal balls and roll each into a thin circle.
10
Spread the green filling over half of each circle, leaving a two-centimetre border along the edge.
11
Fold the unfilled dough over the filling and crimp the curved edges firmly with a fork.
12
Cook on a medium-hot dry griddle for four minutes per side, then stand upright on the spine to seal.

Chef's tips

Ensure the cooked greens are squeezed completely dry before filling the dough, as any residual moisture will make the pastry soggy. Do not roll the dough too thick; aim for two to three millimetres so the crescioni cook through quickly on the hot pan. Balance the pan heat so the pastry blisters nicely without burning before the filling warms through.

Ingredient substitutions

strutto → extra virgin olive oil (60 ml) for a vegetarian version
Swiss chard → fresh spinach, chicory, or dandelion greens

Storage

Keep leftover cooked crescioni in an airtight container in the refrigerator for up to two days.

Reheating

Reheat on a hot dry skillet or under a medium grill for three minutes per side until the crust turns crisp again.

Common mistakes to avoid

•Failing to squeeze excess moisture from the greens, which creates a soggy inner crust.
•Rolling the dough too thickly, preventing the internal filling from heating properly.
•Skipping the spine-cooking step, leaving the thick folded seam raw and doughy.

Serving suggestions

Serve immediately while piping hot wrapped in plain brown greaseproof paper.Pair with a glass of chilled, lightly sparkling Sangiovese di Romagna.Serve alongside pickled shallots or marinated squacquerone cheese.