Pumpkin and potato crescione could only come from the unique culinary tradition of the Romagna region – along with Emilia, Romagna is well known for its excellent recipes and ability to satisfy even the most demanding of palates. This is indeed the case for this typical and tasty street food, crescione – similar to a stuffed piadina.
Crescione can be described as a piadina filled and sealed, ideal for a quick lunch or dinner, or for a simple super tasty appetizer. It can be stuffed in a variety of ways, from the classic Romagna squacquerone cheese, ham, and rocket to spinach, provola cheese and speck, or simply tomato and mozzarella. Following the season, we'd like to suggest you Pumpkin and Potato Crescione – it may be a tasty idea as a Halloween snack or a Thanksgiving entrée as well!
Pumpkin and potato crescione recipe
Makes 5
Ingredients:
For the dough:
500 g flour
50 g lard
200 ml
water, salt, and baking soda
For the filling:
500 g potatoes
500 g pumpkin
salt, black pepper, grated cheese (Grana or Parmigiano cheese)
Method:
The preparation of pumpkin and potato crescione starts with the dough. In a spacious container, add all the ingredients, pouring in the water little by little. Form a homogeneous mixture, cover it with cling film and let it rest in the fridge for about two hours.
While the crescione dough rests in the fridge, prepare the filling. Boil potatoes and pumpkin (better if done in two different pots) and then mash them both with a fork, trying to eliminate all the water. Then add the grated cheese, pepper, and salt, stirring the mixture gently until it becomes compact and homogeneous.
Take the crescione dough from the fridge and divide it into 5 equal parts. Roll out each ball with a rolling pin trying to give it a rectangular shape. On half of the pastry pour the pumpkin and potatoes filling then, like with the calzone, close the pastry on itself, tightening the edges with the help of a fork.
Heat a non-stick pan well and cook the crescione for about 2 minutes on each side before serving.
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