Crescione Romagnolo

(makes 4 | 45 minutes | easy)

A great alternative to the life-saving piadine for when you’re feeling slightly more fancy and have a little extra time. You can mix up fillings however you wish, just remember to add cheese!

200g plain flour “00” – 93ml water – 1 and 1/2 tbsp extra virgin olive oil – pinch of salt – 2 handfuls of fresh spinach leaves, washed – Pecorino Romano (or any other hard cheese) – 1 garlic clove – 100g prosciutto crudo – 3 slices of scamorza

  1. Place the flour in a bowl, add the water and olive oil and begin kneading with your hands for 5 minutes, until you achieve a smooth and compact dough. Set to one side and cover with a tea towel. 
  2. Place a few lugs of olive oil in a pan with a crushed garlic clove and let it brown slowly. Add the spinach and cook until soft, then add a few tablespoons of grated cheese and mix well. 
  3. Separate the dough into three equal sized balls and begin rolling them out one at the time. Roll circles, thin as a crêpe. Add half the spinach on one side of the circle, making sure to leave a border of at least 1cm. Fold the other side over the filling (forming a semi-circle) and press the corners well, pressing down with the ribs of a fork to seal the Crescione. Place it on a cast iron pan (or any other pan if you don’t have one) until bubbles form and it looks nice and crisp. Flip over and do the same. 
  4. Crescione needs to be eaten hot so pop them in the oven at 100 degrees as you prepare the rest so that they don’t cool down. 
  5. Make another spinach filled crescione then move onto the prosciutto one. Place the three slices of scamorza on half of the circle, top with the slices of prosciutto. Cover, seal and cook. 
  6. Before eating them, cut them in half with a serrated knife and serve.