Recipe by: Catia Camillini
Source: Personal Recipe
Catia’s Classic Piadina (Bread)
- 4 x Piadina (refer to separate recipe)
Spinach & Mozzarella Cheese Crescione Filling
- 4 or 5 packs of Singapore Round Leaves Spinach
- Approx 100g Mozzarella Cheese
- 2 cloves garlic
- Chilli Pepper flakes (optional)
- Olive Oil and Salt & Pepper
- Chop into small pieces or grate the mozzarella cheese: it has to be a dry mozzarella cheese or it must be drained carefully from all its water.
- Wash the spinach leaves and clear their stems from their films.
- Place the leaves still slightly wet directly inside a pan with top and steam them, making sure they don’t stick in the bottom of the pan turning them quite often until the leaves are just cooked. If necessary squeeze the ball of spinach leaves to clear them from all the possible left water. Set aside.
- Cook in water the spinach stems until soft and dry them.
- Place leaves and stems together, finely chop them and set aside.
- In a wide flat and warm up pan place two spoons of olive oil and two pieces of garlic cleared of their skin and opened into half, and let them get lightly goldish.
- Add the chopped spinaches, adjust salt, pepper and a pinch of dry chilli pepper flakes, mix carefully, let cook for few minutes and then set aside to cool.
- Once cooled, add to the spinaches the mozzarella cheese and mix well.
- Place a large flat pan, or a large “Testo” made of clay, on medium fire and let it get properly hot.
- Pin roll one of the four dough into a Piadina of flat, quite large round shape and few millimetres of thickness.
- Fill half of this flat round Piadina with a bit of the spinach and mozzarella cheese filling (not too much!) making sure to leave about a centimetre from every edge of the Piadina.
- Fold the Piadina into half, like a giant Raviolo, that at this point takes the name of “Crescione”, then pierce with a fork to to let all the extra air out.
- Take the Crescione in your hands and gently place it on the hot “Testo”: let it cook on that side for a while before turning it on the other side; it can be turned into itself twice, maximum three times before it will be ready: some freckles will form on its surface along with a nice gold colour. Then, with the help of two spatulas that will sustain it in a vertical position, turn the Crescione on its spine and let it cook for a short while. At this point the Crescione is cooked. If the Crescione cooks too quickly and burns the “Testo” is too hot: low down the fire.
- Once cooked place “Catia’s Spinach & Mozzarella Cheese Crescione” on a wooden board, let it cool few minutes and wait the majority of the heat fades away, then serve: you can bite it directly or, if you want to share it with family and friends, slice it into half or more slices and let your guests have some by grabbing a slice of it in their hands and directly bite it.
NOTE: Left over Crescione can be warm up on a pan or oven, or frozen & defrosted in the same
Download PDF version here: italian-crescione-spinach-mozzarella-catia-camillini