CRESCENTINE & TIGELLE in BOLOGNA

Ingredients:
1 Kg of flour 00, 1 cup of yeast, 2-3 tablespoons of extra virgin olive oil, 2 tablespoons of salt, warm water, whole milk.

Method:
Mix the flour with salt and place it in a fountain at the center of which pour the yeast dissolved in lukewarm water and oil. Knead strongly by adding the milk until a soft and homogenous paste is obtained. (If you want an even more dry fry, add one teaspoon of vinegar into the dough.)
[note well: you can replace the yeast with 1 tablespoon of bicarbonate]
Leave the dough in a bowl covered with a damp cloth to rise for more than 2 hours. Place the pasta in a 3-4 mm high leaf, cut it into rhombs or squash, let it rest for 5/10 minutes. So start frying them a little at a time in the lard (it does not look but is lighter!) Or in peanut oil. Fry each piece one minute per side (up to a slight gilding) with the dough that in contact with the lard swells forming bubbles rising to the surface. 

Serve them still warm, in a basket of bread or a tray lined with absorbent paper.

Ingredients: 

• Lard or bacon, 
• crushed garlic cloves, 
• some sprig of rosemary, 
• black pepper, 
• grated Parmesan cheese

Procedure: 

Finely chop the bacon or bacon together with garlic and rosemary, add pepper to the reel

TO COMBINE WITH CRESCENTINES and  TIGELLE

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