Italian
Pinzone Ferrarese
by Bruno Barbieri Chef · 513K subscribers on YouTube
Pinzone Ferrarese (also called crescenta) is a type of savory flatbread with cracklings, extremely delicious. It can be enjoyed in the afternoon with salami, prosciutto, or as an aperitif instead of bread. Very easy to make.
- Cook
- 45 min
- Difficulty
- easy
Ingredients
9 items- 500 gFlour
- 85 gLard
- 40 gBrewer's Yeast
- 10 gSalt
- 10 gExtra Virgin Olive Oil
- 1/2 pcsEgg
- 1 pcsRosemary
- 225 gWater
- 50 gSmoked PancettaCan be substituted with guanciale, prosciutto, or omitted entirely.
Method
- Dissolve the brewer's yeast in the water at room temperature.
- Add the salt and extra virgin olive oil to the yeast-water mixture.
- Arrange the flour in a fountain shape on a work surface.
- Add the lard, rosemary, diced smoked pancetta, and half an egg into the center of the flour fountain.
- Gradually incorporate the yeast-water mixture, bringing the flour from the edges inward, and knead until smooth and elastic.
- Oil a baking tray and spread the dough evenly onto it, then prick the surface with a fork.
- Cover with a cloth and let it rise near a warm oven (slightly on) for 15–30 minutes or until doubled in volume.
- Bake in a static oven at 180–190°C for 40–45 minutes until golden brown and caramelized.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
