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Crescia of Gubbio


The Crescia of Gubbio, served mainly with salami, cheeses and vegetables, but can also be used as bread.

Preparation time: 15m
Rest time: 10m
Baking time: 20m
Ingredients for 3 people: 300 gr flour, 150 ml warm water, 1 tablespoon of extra virgin olive oil, salt, baking for pies (or bicarbonate) 1 sachet.
Procedure: Mix the yeast with the flour, mix together all the ingredients until the mixture is smooth. Place it in a bowl and let rest 10 minutes in the refrigerator. Spread the crescia with a rolling pin, in the absence of "testi", the plate on which it is traditionally cooked, heat a frying pan on the stove on a moderate heat. Transfer the crescia in the hot pan and cook over medium heat for 3-4 minutes on both sides.