In this brand new episode, you will learn how to make "crescentine" flatbreads cooked in "tigelle" moulds with the wonderful Liviana. We are in the south of Modena, in the village of Pavullo, Emilia Romagna. We could listen to Liviana for hours, talking about her life and her traditions. This is a heartwarming episode, and we hope you'll love it as much as we loved filming it. And now, the recipe:
For the dough:
- 400g stone ground wholemeal flour
- 400g plain flour
- 1 sachet of baking powder (you can use yeast as well)
- 100ml milk
- splash of sparkling water
- 3 tablespoons of corn oil (you can use lard or olive oil as well)
For the filling (pesto):
- rosemary
- minced lardo (cured pork fat)
- 4 garlic cloves
- parmesan
Buon appetito!
🎙️Also, don't forget to listen to our new Pasta Grannies podcast: [ Ссылка ]
New episodes every Wednesday!
👕 We have released some Pasta Grannies T-shirts as well, check them out here: [ Ссылка ]
