EL Iberico

Kuala Lumpur

For  Information

 

03-271-37199 |  request@eliberico-kl.com

  • Oxana Zhiber

Crescioni

Dough

  • 75 g lard or butter or olive oil

  • 2 g Baking soda

  • 200 ml milk

  • 6 g salt

  • 500 g flour

Filling

  • 400 g potato

  • Pinch of salt

  • 200 g minced meat

  • black pepper

  1. Dissolve the salt in warm water, add the sifted flour, baking soda and lard (butter or olive oil) and knead the dough. Form a ball and place it in a bowl covered with cling film at least for 30 minutes.

  2. Boil, peel, and mash the potatoes. In a frying pan, fry the minced meat with a drizzle of oil and salt. Once the potatoes are cooked, mix the filling ingredients together and set aside.

  3. Divide the dough into 8-9 balls. Flatten the dough balls with the rolling pin, placing the filling on one half of the disc, being careful to leave at least 1 cm from the edge. Pinch the crescioni with the fingers first, then with the fork, creating a mini pocket pizza.  

  4. Cook crescioni in a previously heated non-stick pan for a few minutes on each side. 


Crescioni

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