Crescione — Print Recipe — The Culinary Codex

Folded piada filled with sautéed greens, onion, and cheese, griddled until crisp and golden on both sides.

Ingredients

1 Prepare piada dough and divide into 4 balls. Roll each into a thin round disc.
2 Sauté sliced onion in olive oil until soft. Add greens, cook until wilted. Season with salt, pepper, nutmeg. Cool slightly.
3 Spread filling on one half of each dough round. Add dollops of fresh cheese.
4 Fold the dough over into a half-moon shape and press edges firmly to seal.
5 Cook on a hot, dry griddle for 3 minutes per side until golden brown spots appear and cheese melts.
6 Cut in half and serve hot, with the melted cheese oozing from inside.

Did You Know?

Crescione takes its name from watercress, which was once the most common filling before spinach and chard became widespread.