In a small bowl, stir the yeast into the warm water and let stand until foamy (about 5 minutes). In a large bowl whisk together flour and salt and make a well in the center.
Add the shortening to the well with the yeast mixture and milk. Stir it all together until it just forms a dough. On a lightly floured surface with floured hands, knead the dough until smooth and elastic (about 20 minutes). Transfer the dough to a lightly oiled bowl, turning it to coat, cover with plastic wrap, and place in a warm spot away from drafts. Let the dough rise for 1 hour, or until it doubles in bulk.
On a lightly floured surface with a floured rolling pin, roll out the dough into a 1/2-inch-thick rectangle (about 10 by 8 inches). With a plain pastry cutter, cut dough into two-inch diamonds or squares, transferring the dough pieces to a parchment lined cookie sheet. With a fork, mark the crescentine several times, let them rise for another 15 minutes.
In a large 3-quart saucepan, heat the oil over moderate heat. Working in batches, fry the crescentine turning them occasionally, until puffed and golden brown (about 2 to 3 minutes). With a slotted spoon transfer them to paper towels to drain.
Serving
Suggestions
These are best served fresh out of the fryer with a nice selection of meats and cheeses.
Originally Submitted
4/10/2010
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