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Crescione with Porcini Mushrooms and Cheese Recipe

Crescione with Porcini Mushrooms and Cheese Recipes

Photographs : Alberto Rossi

Crescione with Porcini Mushrooms and Cheese Recipe

FOR THE DOUGH

  • 4 cups (500 g) all-purpose flour or Italian “00” flour
  • 3/cup plus 2 tbsp. (200 ml) milk
  • 1 large egg
  • 22/3 oz. (75 g) lard
  • 1 tbsp. (15 g) baking powder
  • 11/2 tsp. (10 g) salt

FOR THE FILLING

  • 101/2 oz. (300 g) porcini mushrooms, cleaned and diced into 1-inch cubes
  • 41/4 oz. (120 g) soft cheese, such as
  • Trachino or Crescenza, diced
  • 1 tbsp plus1 tsp. (20 ml) extra-virgin olive oil
  • 1 clove garlic
  • 1 tbsp. (4 g) parsley

Method :

  1. Put flour onto a clean work surface; make a well in the center. Add milk, egg, baking powder, lard, and salt to the well; blend. Gradually incorporate mixture into flour. Knead dough until soft, smooth, and elastic.
  2. Cover the dough with a kitchen towel and let rest for at least 1 hour.
  3. Heat the oil in a skillet. Add the mushrooms and garlic and sauté briefly. Stir in the parsley, salt and pepper to taste, and sauté for 5 minutes, or until the mushrooms are softened. Remove from heat and let cool. Discard the garlic.
  4. Divide the dough into small loaves of about 5 oz. (150 grams) each. Roll them out into discs of about 1/8 inch (3 mm) thick and 10 to 12 inches (25 to 30 cm) in diameter. Put some of the cooked mushrooms in center of each disc with some cheese. Fold the disks in half and seal the edges.
  5. Cook the crescioni on a greased griddle or in a nonstick pan over high heat for 4 minutes on each side, or until golden brown and the cheese has melted.

Preparation time : 30 minutes
Rising time : 1 hour
Cooking time : 8 minutes
Difficulty : medium
4 Servings

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Source :

ACADEMIA BARILLA

Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga

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See also Italian recipes “Crescione with Beet Greens Recipe”