Salted Pizza Bites - {Crescentine Salate}

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.

Cuisine: Italian
Courses: Snacks, Starters and appetizers

Recipe Ingredients

2 cups	125g / 4.4oz	Unbleached all-purpose flour
3/4 teaspoon	3.8ml	Fine sea salt
2 teaspoons	10ml	Baking powder
2 tablespoons	30ml	Unsalted butter - room temperature
1 1/2 tablespoons	22ml	Minced fresh rosemary needles
2/3 cup	157ml	Dry white wine
4 cups	948ml	Vegetable oil
		Coarse sea salt - for sprinkling

Recipe Instructions

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.

Source:
Ciao Italia at http://www.ciaoitalia.com

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