- Mix the flour, salt, and baking powder together in a bowl. Work in the butter and rosemary, then add the wine a little at a time until a soft ball of dough is formed. Roll the dough into a 12- by 11-inch rectangle, then trim the piece to 10 by 10 inches. Cut 2-inch squares. Reroll the scraps to make more.
- Heat the oil in a deep fryer or heavy-duty pot until a thermometer registers 375 degrees. Fry the crescentine in the oil until golden brown. Remove them with a slotted spoon to a baking sheet lined with paper towels. Sprinkle the crescentine with salt and serve warm.
- Variation: Use a combination of herbs or add 1/2 cup of minced prosciutto to the dough.
- This recipe yields at least 3 1/2 dozen.
- Comments: Not everything at Nannini's is sweet; there are savory offerings too, like mini vegetable and cheese tarts, sandwiches with every type of meat and cheese or vegetable filling imaginable, and crescentine, small pizza-like bread studded with flecks of rosemary that are deep fried. They make a great snack or an antipasto served with olives and chips of pecorino cheese. The dough is easy to make in a food processor or by hand. Crescentine are best served warm the day they are made.
Notes:
Recipe from "Ciao Italia In Tuscany" by Mary A. Esposito, (St. Martin's Press, 2003) |
