Entree: Italy – Marche – Crescia Marchigiana (Rustic enriched flatbread from Marche made with lard, eggs, and cheese, often served with cured meats)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 25 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 4 cups (500 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 tsp (4 g) baking powder
- 4 large eggs
- 1 cup (240 ml) whole milk, lukewarm
- 1/2 cup (120 g) rendered pork lard (or unsalted butter if preferred)
- 1/2 cup (50 g) grated Pecorino Romano or Parmigiano-Reggiano
- 1 tsp (2 g) freshly ground black pepper
- 6 oz (170 g) pancetta or guanciale, diced and rendered (optional; for folding into or topping the crescia)
- 2 tbsp (30 ml) extra lard or olive oil for cooking
- Additional grated cheese for finishing (optional)

Instructions

1. In a large bowl, whisk together flour, salt, and baking powder.
2. Cut the lard into small pieces and work it into the flour with your fingertips until the mixture resembles coarse crumbs.
3. In a separate bowl, beat the eggs with the lukewarm milk and stir in the grated cheese and black pepper.
4. Make a well in the flour mixture and pour in the egg-and-milk mixture; stir with a wooden spoon until a soft dough forms, then knead briefly on a lightly floured surface until smooth, about 3–4 minutes.
5. Cover the dough and let it rest 20–30 minutes at room temperature; if using pancetta/guanciale, sauté the diced meat in a pan until crisp and set aside, keeping the fat for cooking if desired.
6. Divide the dough into 2 large discs (for large rounds) or 6 smaller portions; roll or press each to about 1/4–1/2 inch (6–12 mm) thickness.
7. Heat a large cast-iron skillet or griddle over medium heat and brush with 1 tbsp (15 ml) lard or olive oil. Cook each crescia 3–5 minutes per side until puffed and golden brown; for thicker rounds you can finish in a 400°F (200°C) oven for 8–10 minutes.
8. If using pancetta/guanciale, scatter the cooked pieces onto one side of the dough before folding (for a filled crescia) or serve them alongside as a topping. Sprinkle with extra grated cheese and slice to serve warm with cured meats or roast pork.