📝 About This Recipe
Hailing from the heart of Bologna, Crescentina (often called Gnocco Fritto in neighboring provinces) is a legendary fried bread that represents the soul of Emilian hospitality. These light, airy pillows are traditionally fried in lard to achieve a distinctive golden crunch and a hollow, steamy center. Perfectly paired with silky Prosciutto di Parma and creamy Squacquerone cheese, they offer a sublime contrast of textures and temperatures that define the ultimate Italian aperitivo.
🥗 Ingredients
The Dough
- 500 grams Type 00 Flour (sifted)
- 150 ml Whole Milk (lukewarm, about 35°C)
- 100 ml Sparkling Water (at room temperature)
- 15 grams Fresh Yeast (or 5g of active dry yeast)
- 50 grams Lard (Strutto) (high quality, at room temperature)
- 10 grams Fine Sea Salt
- 1 teaspoon Granulated Sugar (to help activation)
For Frying
- 1 kg Lard (Strutto) (traditional method for best flavor)
- 1 liter Peanut Oil (alternative if lard is unavailable)
Traditional Accompaniments
- 200 grams Prosciutto di Parma (thinly sliced)
- 150 grams Mortadella Bologna (sliced paper-thin)
- 100 grams Salame Felino (sliced on a bias)
- 250 grams Squacquerone or Crescenza Cheese (creamy and fresh)
- 1 jar Pickled Vegetables (Giardiniera) (to cut through the richness)
👨🍳 Instructions
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1
In a small bowl, crumble the fresh yeast into the lukewarm milk. Add the sugar and stir gently until dissolved. Let it sit for 5-10 minutes until a light foam forms on the surface.
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2
Place the sifted flour on a large wooden work surface or in a stand mixer bowl. Create a well in the center and add the milk-yeast mixture and the sparkling water.
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3
Begin mixing by hand or with a dough hook. Once the liquid is partially absorbed, add the room-temperature lard in small pieces, incorporating it thoroughly into the dough.
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4
Add the sea salt and continue to knead vigorously for about 10-12 minutes. The goal is a smooth, elastic, and slightly soft dough that doesn't stick to your hands.
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5
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 90 minutes, or until doubled in size.
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6
Once risen, gently deflate the dough and transfer it to a lightly floured surface. Use a rolling pin to roll it out to a thickness of about 3-4 millimeters. Do not roll it too thin, or it won't puff properly.
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7
Using a pastry wheel or a sharp knife, cut the dough into diamonds or rectangles, approximately 8-10 cm in length.
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8
In a deep heavy-bottomed pan or Dutch oven, heat the lard (or oil) to 170°C-180°C (340°F-355°F). Use a thermometer to ensure accuracy.
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9
Carefully drop 3-4 pieces of dough into the hot fat. They should sink briefly and then immediately float to the surface and puff up like balloons.
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10
Fry for about 45-60 seconds per side until they are a light golden brown. Avoid over-browning, as they should remain tender.
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11
Use a slotted spoon to remove the crescentine and place them on a tray lined with paper towels to drain excess fat.
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12
Repeat with the remaining dough, ensuring the temperature of the fat returns to 180°C between batches.
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13
Serve immediately while piping hot, piled high in a basket lined with a cloth napkin to keep them warm.
💡 Chef's Tips
For the most authentic flavor, use lard; it provides a unique crispness and aroma that oil cannot replicate. Ensure your sparkling water is fresh; the CO2 helps create a lighter, airier structure within the dough. Avoid over-flouring your work surface when rolling out, as excess flour will burn in the frying fat and turn it bitter. If the crescentine aren't puffing, your fat is likely too cold; if they brown instantly but stay flat, the fat is too hot. Always serve these fresh; they lose their magical texture once they cool down completely.
🍽️ Serving Suggestions
Pair with a chilled glass of Lambrusco di Sorbara—the bubbles and acidity perfectly cut through the richness of the fried dough. Spread a generous layer of Squacquerone cheese on a hot crescentina and drape a slice of Mortadella over the top. Serve alongside a platter of pickled onions and cornichons to provide a bright, vinegary contrast. For a sweet twist, try one at the end of the meal dusted with powdered sugar or filled with Nutella. Accompany with a bowl of marinated olives and artichoke hearts for a full Emilian antipasto spread.