Baking Main Italian

Crescentina with ricotta, sweet and sour onions and crispy salami

Name: Crescentina (Italian flatbread) with ricotta, onions and salami recipe
Yield: 10
Cuisine: /italian
Ingredients: 50.00 ml warm milk; 3/4 tsp instant dried yeast; 250g plain flour; 80ml olive oil; 500g fresh ricotta, drained; 20 large thin slices of salami; 1 small white onion, very thinly sliced (we used a mandoline); 50.00 ml white wine vinegar; 1 tsp caster sugar; 1 tsp fennel seeds

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Crescentina with ricotta, sweet and sour onions and crispy salami — Ben Dearnley

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by Tom Tilbury

CHEF

Oct 02, 2024

"Crescentina is a traditional Italian flatbread from the Emilia-Romagna region. A beloved street-food snack, it’s enjoyed with a variety of savoury fillings." – Tom Tilbury

You’ll need a 7.5cm round cookie cutter for this recipe.

This recipe is by Tom Tilbury.

2 1/2 tbs warm milk
3/4 tsp instant dried yeast
1 2/3 cups (250g) plain flour, plus extra, to dust
1/3 cup (80ml) extra virgin olive oil, plus extra, to grease
500g fresh ricotta, drained
20 large thin slices of salami

Sweet and sour onions

1 small white onion, very thinly sliced (we used a mandoline)
2 1/2 tbs white wine vinegar
1 tsp caster sugar
1 tsp fennel seeds

Method

1.

Mix milk, yeast, and 85ml warm water in a jug. Place flour and 3/4 tsp fine salt in a stand mixer fitted with the dough hook and mix to combine. Add milk mixture and mix until combined. Add 2 1/2 tbs oil and knead on medium speed for 10 minutes, until smooth. Transfer to an oiled bowl, cover with plastic wrap and keep in a warm place for 1 hour, or until doubled in size.
2.

Meanwhile, for the onions, place all ingredients in a large bowl and toss to combine. Stand for at least 1 hour.
3.

On a lightly floured benchtop, roll out dough until 1cm thick. Using a 7.5cm round cookie cutter, cut out 8 discs, then reroll scraps and cut to get 2 extra discs.
4.

Heat a large non-stick frypan over medium heat. Add 2 tsp oil and cook discs, in 2 batches, for 8-10 minutes, flipping halfway, until golden on both sides and dough is cooked through.
5.

Place ricotta, remaining 1 tbs oil and a pinch of fine salt in a stand mixer fitted with the whisk attachment and whisk on high speed until smooth. Set aside.
6.

Wipe out pan with a paper towel and return to high heat. Cook salami for 1 minute each side, or until crispy. Set aside.
7.

To serve, slice buns in half and spread a generous layer of whipped ricotta on base and lid of each bun. Sandwich buns with drained pickled onion and salami.