Crescia Sfogliata Urbinate (Piadina) with raw ham, Asiago cheese and Glaze with Balsamic Vinegar of Modena PGI

Crescia Sfogliata Urbinate (Piadina) with raw ham, Asiago cheese and Glaze with Balsamic Vinegar of Modena PGI

Ingredients for 6

4 cups of Flour
1 big egg
3.5 oz of lard
1 cup of water
¾ cup of milk
1 coffespoon of salt
Black pepper
Ham
Asiago cheese
Glaze with Balsamic Vinegar of Modena
Gentle Salad

Suggested match

Glaze

with "Balsamic Vinegar of Modena PGI"

cad.

Method

Pour in on a pastry board flour and create a mound, pouring into the centre the egg, lard, salt and black pepper.

Knead with the hands adding milk and water, until you get a soft and compact dough.

Divide it into six parts, cover them with a tea towel and leave them rest for half an hour.

Flour it and roll out with the rolling pin creating thin circles.

Spread a thin layer of lard, roll up on itself and keep for at least 30 minutes in the fridge.

Heat well the non-stick pan and cook the crescia sfogliata urbinate for 2-3 minutes, turning on the other side when the bubbles are formed.

Dress with gentle salad, ham, asiago cheese and add Glaze witth Balsamic Vinegar of Modena.

Recipe created for Carandini by Viviana Dal Pozzo of @cosatipreparopercena

Creativity in the kitchen.
Try them with this recipe

Discover the range

Creativity in the kitchen.
Try them with this recipe

Imaginative, stimulating, unique.
Carandini glazes are the perfect way to get creative in the kitchen.
They come in various flavors, designed to turn both sweet and savory dishes into masterpieces.

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