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Crescione with Cervia's cardoon

Serves: 4

  • 60 gr of lard
  • 1/2 kg flour
  • cooking salt (to taste)
  • a pinch of baking soda
  • 1 kg of cardoons
  • 2 sausages

 

Method

Prepare Piadina bread dough according the traditional recipe; cook Cervia cardoons in boiling salted water than drain and brown them in the pan with olive oil and garlic; than chop up finely.

Separately, brown the sausages, add them to the cardoons and fry lightly.


Divide the piadina dough into small balls of 65 gr. each. Than roll out the balls with a rolling pin forming circle shapes with a diameter of 20 cm and 1 mm. thick.

Put the cardoons stuffing in half of the circle up until 1 cm from the outline, than close the empty half over the stuffing, pulling together as crescent-shaped. Seal the outlines pulling lightly with a fork and cook 3-5 minutes per side in a previously warmed up nonstick pan. Serve crescioni warm or lukewarm.

Receipefrom “Giuseppe Fiori Farm” - Pinarella di Cervia

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