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Crescentine with Modenese Pesto and Balsamic Vinegar Glaze
Crescentine, a staple of Emilia-Romagna’s cuisine, are golden, pillowy discs of bread cooked to perfection in a tigelliera. Paired with traditional Modenese pesto—a rich blend of pork lard, rosemary, garlic and finished with a drizzle of Balsamic Vinegar Glaze from Modena IGP Monari Federzoni, this dish is a perfect balance of rustic and refined flavors. A must-try for lovers of authentic Italian food!
ingredients
| 400 g all-purpose flour |
| 100 g Manitoba flour |
| 120 ml room temperature water |
| 150 ml room temperature milk |
| 30 g lard |
| 20 ml olive oil |
| 1/2 teaspoon granulated sugar |
| 7 g dried yeast |
| 1 heaping teaspoon fine salt |
Modenese Pesto
| 125 g finely minced pork lard |
| Fresh rosemary |
| 1/2 garlic clove |
| Black pepper |
| Balsamic Vinegar Glaze from Modena IGP Monari Federzoni (as needed) |
what you will need
Classic Taste
directions
For the Crescentine:
In the stand mixer bowl, combine the two flours, water, room temperature milk, lard, olive oil, sugar, and yeast. Mix everything using the K-beater, then switch to the dough hook and knead until the dough is smooth and elastic, adding the salt toward the end. Form the dough into a ball and place it in a bowl. Cover with plastic wrap and let it rise until doubled in size (about 3 hours).
For the Modenese Pesto:
Wash the rosemary and remove the needles. Finely chop them with the garlic using a mezzaluna (herb chopper). Mix the rosemary and garlic with the lard and adjust with pepper. Cover with plastic wrap and refrigerate until ready to use.
Assembly:
Once the dough has risen, deflate it and turn it out onto a work surface. Roll it out with a rolling pin to a thickness of about 5 mm. Use a cutter that fits the size of the indentations in a tigelliera (traditional cooking tool for crescentine) to cut out many small discs.
Grease the tigelliera with seed oil and heat it thoroughly on the stove. Place each disc of dough into each compartment, close it, and cook for a few minutes on each side. (The exact cooking time depends on the thickness of the dough, the metal thickness, and the flame height.) The crescentine should be golden on the outside and cooked through on the inside.
As each crescentina is ready, place them in a basket lined with a cloth to keep them warm. Serve immediately with the Modenese pesto and, for an extra touch, drizzle with a few drops of Balsamic Vinegar Glaze from Modena IGP Monari Federzoni.
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