PARTNERS
CRESCIA FLAKY FLATBREAD WITH CHOPPED WILD BOAR, CHARD AND CACIOTTA CHEESE
Ingredients
For the crescia sfogliata [flatbread]
G 400 ’00’ flour
N 2 eggs
G 50 baker’s yeast
cL100 milk
G 100 lard
Salt and pepper to taste
For the filling
G 200 chopped wild boar
G 200 cooked chard
G 100 finely cut caciotta cheese
N 2 garlic cloves
N 1 sprig rosemary
Extra virgin olive oil to taste
Salt and pepper to taste
Preparation
- Crumble the brewer’s yeast and dissolve it in the milk.
- Add salt and pepper to the flour, mix and add the whole eggs, then the yeast dissolved in milk and a small knob of lard. Knead the dough until it becomes smooth and homogeneous.
- Form a regular ball, which you will let leaven for a couple of hours.
- Flour the pastry board, using a rolling pin roll out the dough into a very thin and wide sheet.
- Take the rest of the lard, which you have left out of the refrigerator, put a tip on your fingers, and start massaging the dough, leaving an even layer.
- Roll up the dough, so as to get a long bead of dough. Take the cord and roll it in the shape of a snail tightly, creating more than one. Let them rest in a cool place for 20’.
- Roll out the crescia sfogliata and cook it, like a flaky flatbread, on a very hot pan, a few minutes each side.
- Heat the oil, rosemary, and coarse salt in a pan over high heat, pour the chopped wild boar and cook.
- Sauté the chard in a pan with oil and a clove of garlic, seasoning with salt.
- Fill the crescia flatbread with sautéed chard, chopped wild boar and slices of caciotta cheese. Serve hot.
Other
ChefIris Rossi
Wine CouplingColli Pesaresi DOC Sangiovese
Other Info Kcal 946* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
