Gourmet Crescentine

Method

1. Prepare the filling: chop the dried tomatoes, anchovies, and capers into small pieces. Mix with olive oil, a few drops of Tabasco, and marjoram.
2. Prepare the dough: combine 500 g flour, 190 g milk, 100 g water, 20 g brewer's yeast, 15 g salt, and 20 g lard. Knead until smooth.
3. Roll out the dough into a thin sheet. Cut into rounds using a glass or cutter.
4. Place a small spoonful of the filling in the center of each round. Add a slice of Tropea onion on top.
5. Fold the dough over the filling to form a half-moon shape, pressing the edges to seal. Use a fork to crimp the edges.
6. Heat oil in a deep pan for frying. Fry the crescentine until golden brown on both sides. Drain on paper towels.
7. In a separate pan, heat a little olive oil and cook the tomino cheese over low heat until the cheese inside melts (feel for a soft, hollow texture).
8. Prepare the salad: toss mixed greens with a drizzle of olive oil, balsamic vinegar, salt, and pepper.
9. Plate the salad, place the cooked tomino on top, and arrange the fried crescentine around. Garnish with extra Tropea onion rings, sesame seeds, pumpkin seeds, and a few anchovy fillets. Finish with a drizzle of olive oil and aged balsamic vinegar.
10. Serve immediately.