Crescioni, also called cassoni, are a historic Romagna speciality: a folded half-moon of piadina dough filled and cooked directly on the testo.
The story behind the recipe
Rosole are young poppy leaves gathered before flowering. Their green, slightly bitter flavour is softened by fresh ricotta.
Ingredients for 4 people
- For the dough: 500 g flour, 250 ml warm water, 100 g lard, 1 tsp bicarbonate and 1 tsp salt
- For the filling: 500 g fresh poppy greens, 100 g ricotta, 50 g grated cheese, salt and pepper
Preparation
- Mix flour and salt, then knead with water, lard and bicarbonate. Rest under a damp cloth for 30 minutes.
- Blanch the poppy greens briefly, cool, squeeze dry and chop. Mix with ricotta and grated cheese.
- Divide the dough into 150 g balls and roll to 2 mm. Fill one half, fold, expel the air and seal with a fork.
- Cook on a hot testo or dry pan until spotted on both sides; stand briefly on the curved edge before serving hot.
Taste it in Ravenna
The recipe belongs to the research of Andrea Rondinelli and Osteria dalla Zabariona. Seasonal availability can change: check today’s specials or the restaurant menu.
