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The Romagna cress is a traditional dish of eminole cuisine, known for its simplicity and authentic flavor. This speciality, which resembles a kind of stuffed flat bread, is particularly appreciated for its garnish of fresh herbs and cheese. In this article, we will discover the history of the Romagna cress, the necessary ingredients, the detailed procedure, useful advice and variations to try.
1. History of the Romagna Cress
The cress has ancient origins and is one of the specialties of Romagna peasant cuisine. In the past, farmers prepared this dish with simple and readily available ingredients. Today, the cress has become a symbol of local gastronomy, appreciated by both restaurants and families. Tradition dictates that it is served as a starter or as a main course, but it can also be enjoyed as a snack.
2. Ingredients for Romagna cress
Ingredients for dough
Farina 00: 500 g
EauWater: 250 ml (warm)
Cold beer yeast: 15 g (or 7 g dry yeast)
VenteSale: 10 g
Extra virgin olive oil: 2-3 tablespoons
Ingredients for trim
Cresson (or other herbs): 200 g (you can also use chards, spinach or dandelion)
FromageCheese: 150 g (provolone, mozzarella or fossa cheese)
ŒufsEggs: 2 (optional)
Sale e pepe: q.b.
3. 3. Necessary tools
Large bowl: to prepare the dough.
Rolling roll: to spread the dough.
Non-stick frying pan: to cook the cress.
CouteauKnife: to cut the ingredients.
Stretchable film
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