from Chef Franco Taruschio

Chef Franco Taruschio's Crescenti at The Chef's Room Fish and Cookery School at Blaenavon, south Wales,

Chef Franco Taruschio’s Crescenti at The Chef’s Room Fish and Cookery School at Blaenavon, south Wales, photo by Scott W. Clemens

Makes 18


Crescente  can be served with prosciutto, salami, tomato and basil or a fresh cheese. This dough does not have to be used up straight away, as it will keep for 2 days.


Ingredients for crescente


1 lb. ‘0’ grade flour

1 tsp. salt

good pinch bicarbonate of soda

½ c. milk

extra virgin olive oil



Ingredients to serve on top of crescente


1 lb. tomatoes, peeled, deseeded and chopped

olive oil and salt

small bunch of basil leaves

1 tin anchovy fillets cut into thin strips 1 inch long




Knead the flour, salt, bicarbonate and milk together to make dough. Wrap in a cloth and leave to rest in the fridge for 1 hour. Break off pieces of dough the size of a golf ball and roll out into discs about 7 inches in diameter. Heat a little extra virgin oil in a heavy non-stick frying pan. Fry the discs, one at a time, until golden on both sides; they will bubble all over. Change the oil in the pan every 2 or 3 discs. Drain on kitchen paper, sprinkle with freshly ground sea salt and serve at once.


Score the tomato skins and plunge into just boiled water. When the skin starts to lift, remove the tomatoes from the water and peel them. Cut in half and discard the seeds and cut out any hard bits. Cut the tomato into small dice. Transfer to a salad bowl, add olive oil, salt and tear basil leaves, mix once and leave to stand for an hour or until required.

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