Ingredients

For the crescentine

• 500g of stone-ground soft wheat flour type 1
• 150 ml of water
• 50 ml of milk
• 30g of lard
• 30g of extra virgin olive oil
• 5g of brewer’s yeast
• about 15g of salt

For the filling

• 30/40 g of Modena DOP Vitali ham in thin slices
• 20g of grated 18-month reggiano Parmesan cheese
• traditional balsamic vinegar of Modena
• extra virgin olive oil
• 30g of leek
• butter
• salt

Preparations

For the crescentine

In a bowl, combine the salt, lard, extra virgin olive oil and milk to the flour. Stir to combine. Dissolve the yeast in slightly heated water. Once dissolved, add everything to the bowl and complete the dough. Close the bowl with plastic wrap and leave to rise for 3 to 4 hours. Once the dough has doubled about its volume, make about 30g balls of dough. Then roll them out with a rolling pin until you get discs of dough with a thickness of about 5 mm. Cook the discs of dough in a special tigelliera or alternatively in a non-stick pan.

For the filling

Add 50 degrees hot water and a tablespoon of extra virgin olive oil to the grated cheese. With an immersion mixer work the mixture until you get a cream that is not too solid. Cut the leek into thin strips and simmer it over low heat using the lid in a non-stick pan where we had added a small knob of butter. Season with salt.

Composition

Cut the crescentina in half while it is still hot. Place the stewed leek at the base, then add the Modena DOP ham to give volume. Conclude by variegating with the cream of reggiano Parmesan cheese and a few drops of balsamic vinegar of Modena DOP.