I tried this for the first time on a sunny autumn day during the truffle festival of Acqualagna … it was love at first sight!
The crostolo is a crunchy, tasty, and extremely caloric pastry.
I smothered my sister’s nanny, Mrs. Alda Palleri, until she gave me her family’s recipe.
Thanks to the De.c.o. (Denomination of municipal origin) the crostolo has become a leader in the promotion of the culinary tradition of the Marches.
It is usually accompanied by cooked vegetables, cured meats andcheeses from the Marche region.
Crostolo
- Preparation time: 60 minutes
- Ingredients for 8 crostoso cooked on a 9 3/4 inch pan
- Difficulty: Average difficulty recipe
- Ingredients
- 1 egg
- ½ glass of milk and warm water
- 250 gr or 9 oz of flour
- 50 gr or 2 oz of lard
- Salt to taste
- Instructions
- Make a soft dough with the flour, egg, liquids and a pinch of salt.
- Roll out the dough very thin.
- Spread the lard evenly over the entire dough.
- Roll the dough into a log and let it rest in the refrigerator for thirty minutes.
- Cut the roll into 8 parts. These loaves will be rolled up like snails. Spread these snails with a very thin rolling pin.
- Cook on a non-stick pan with very strong heat first on one side and then on the other for a few minutes.
- Serve the hot crostolo with cheese and salami.
Tips to ensure the success of the dish:
- The lard is not substitutable with butter.
- Cooking is the critical part of the recipe because the heat must be strong but not enough to burn the crostolo. The first time cooking this it is advisable to make a smaller crostoloto use it as a proof.
Alda with my sister Mirta
