typical product of the Pesaro Apennines, the Crescia, which already replaced the bread at the Montefeltro court, boasts a recipe that has been handed down for generations thanks to the peasant tradition of the inhabitants of the village of Frontone. Not to be confused with the piadina, the Crescia, softer and tastier, can accompany perfectly, or be stuffed with cold cuts, herbs, boiled vegetables or anything that can whet. La Crescia in graticola, so called because it is cooked in Frontone directly on the hot coals, can also represent a tasty meal and it is tasty even if tasted alone. It seems that some secrets of a good Crescia are in the choice of genuine ingredients, in brushing with pork lard on both sides, turning it quickly to prevent it from burning too much, or becoming too hard, during cooking and adding grated pecorino cheese dough.
La Crescia di Frontone has obtained the municipal name of origin and is celebrated in the village during the Festa della Crescia and Spignolo, organized by the Pro Loco every end of May.
Lets begin by pouring the flour forming a mountain with a hole in the middle and insert the eggs with a little water. Mix the dough adding salt and pepper. Mix half the lard by adding water to work the dough with your hands. Divide the dough into 6-7 balls and let them rest for about half an hour.
Roll out the balls with a rolling pin until you get thin dough discs. Spread the lard on each disk and roll it on themselves without letting it out. Let the rolls rest in the fridge for at least an hour wrapped in the film.
Roll out the rolls of dough on a floured surface until you get thin discs.
Heat a non-stick frying pan over high heat and start cooking the discs one by one, turning them after a few seconds until small bubbles form. Be careful not to overcook the pasta discs or you risk the Crescie becoming hard.
Once ready, your Crescie can be stuffed with what you prefer or used instead of bread.
Main photo by marcheinfesta.com