We made a spring wild herbs’ picking up tour with granny Elda, and as we know that a perfect trip always deserves a likewise amazing lunch, we introduce ourselves in pic-nic’s official season preparing this traditional Le Marche appetizer or finger food or salty snack…actually it is so quick and tasty, you can adapt it to a pic nic, an aperitivo or as a starter.
Of course wild herbs are protagonists 🙂
Ingredients (for 6 people)
For the dough:
1 kg flour, 50 g brewer’s yeast, 2 pinches of salt, 1 glass of olive oil, water as needed for kneading.
For the filling:
Mixed wild herbs (see how to pick them up!) or spinach, 1 pork sausage, chili pepper, cloves of garlic (as much as you like it!), pig lard.
Start cleaning wild herbs: cut the lower part of the trunk (the one usually stick to the ground), discard ruined leaves and wash everything in cold water. Let them dry.
In the meanwhile start preparing the dough: arrange the flour on the wooden table making a mountain shape. Make a hole on the top of your flour-mountain (creating a volcano!). Put in the hole salt and olive oil. Add brewer’s yeast melted in a glass of warm water. Knead all the ingredients adding water as necessary.
Wrap up the dough in a rag and let it rest and rise for an hour. Divide it in parts: the size depends on how you want your crescia to be big, but not bigger than a regular pizza. Now spread out each one making a round shape. You can help yourselves using the rolling pin.
Be careful: crescia dough must stay high! At least higher than a pizza! Because it is more similar to a focaccia bread and it is more traditional. Put the cresce on a griddle and bite them with a fork on the surface. Turn them frequently. When they turn golden they are ready!
You can cook them “at-the-moment” or even prepare them before and serve cold.
For the filling, start boiling wild herbs in hot salted water. In the meanwhile, put the garlic’s cloves in a non-stick pan and sauté them with olive oil. In another pan cook the sausage. It is better if you squashed the sausage with a little bit of water before cooking it. Now dry the boiled herbs, cut them a little bit, put them in the pan with the garlic and “drag” them in the pan with the sausage and chili pepper till they become tasty!
Now take one crescia and rub the lard on the surface. It will melt a little bit. Now end putting over the herbs with the sausage (“erbe strascinate”). Buon Appetito 🙂
Let’s explore some more options & have fun creating a Crescia-bar to surprise your guests: