Crescie on the other hand are usually grilled and originated in Marche and Umbria regions. There are different recipes for crescia, most of them do not have potatoes in the dough, but mainly flour, eggs, lard, water, salt and pepper. My grandma version has potatoes and no lard.
My grandma made this crescia with a potato base and made it a little thicker than regular piadina, and it was our treat. The base is somehow a gnocchi dough base with a little more flour. Since I don’t have a fireplace, I cooked this in a skillet and it worked quite well.
I used dandelions in this recipe, my grandma used white cabbage, you can also use spinach or any green you like and any Italian cheese such as pecorino, or any sharp cheese. If you have a wood fire place where you can grill food, please try to make a crescia, it’s heavenly.
Ingredients for 6
- 4 large potatoes, boiled
- 2 cups flour
- 2 eggs
- 2 mozzarelle di bufala (or pecorino, etc…), sliced
- Prosciutto or any other cold cuts (optional)
- olive oil
For the greens
- 1 bunch dandelions or any other greens
- 2 cloves garlic crushed
- 1 rosemary sprig, roughly cut
- 1 tbs olive oil
- salt and pepper
- For the greens - If using dandelions, previously cook in salted water for about 5-7 minutes, than drain, let it cool and squeeze excess water. Heat olive oil in a pan, add garlic and rosemary, stir to get the flavors out without burning the garlic. Add the greens and saute for a while. Adjust with salt and pepper.
- For the crescia - Boil potatoes in water until cooked allt he way through. Let them cool and peel. In a bowl, mash potatoes into a thin purée, add egg and flour and mix to form a smooth and solid dough. In a wooden working surface, divide the dough in 6 equal portions and roll each of them into a round flat circles about 3 mm thick. Heat a large non stick pan or a grill, then cook crescia until both sides are golden brown, maybe a few minutes, depending on how think your dough is.
Remove from grill, drizzle with olive oil, coarse salt and stuff with greens, cheese and prosciutto.
Via Mariano Pallottini