Crescentina Bolognese

Warm the water or milk and dilute the fresh yeast until completely dissolved. The liquid should be just warm to the touch, never boiling, to avoid compromising the yeast's effectiveness. Stir until a uniform solution is obtained, without visible lumps.

Pour the flour into a bowl, add the liquid with the yeast, combine the lard and season with salt. Knead the dough until it's smooth and compact: the dough should be smooth, elastic, and free of dry spots or lumps of flour.

Cover the dough with a cloth and let it rest for 30 minutes. When it's done, check that the dough is softer and has increased slightly in volume; the surface should appear smooth, with no crusts or dry patches. Protect it from drafts while it rests.

Transfer the dough onto the work surface and roll it out with the rolling pin until you obtain a uniform sheet of dough with a final thickness of 3-4 mm. Make sure there are no thicker areas, as an uneven sheet of dough will cook unevenly during frying.

Cut the pastry into diamonds with sides of about 8-10 cm (3.94 in). Keep the shapes regular and handle them delicately, avoiding squashing or thinning them further. Arrange them ready for cooking, so they can be dipped in the lard one at a time.

Pour generously lard in a shallow pan with high edges, preferably copper as indicated, and bring it to frying temperature. lard It must be very hot before starting: do not add the dough while it is still warm, to avoid slow cooking and a greasy result.

Dip one turbot at a time into the lard Boil and fry until puffed and golden. Turn as needed to evenly cook, then drain when the surface appears golden and dry. Repeat with the remaining diamonds, keeping the seasoning at a constant temperature.

Drain each crescentina and transfer it to a plate lined with soft, absorbent paper. Cover them to retain heat, but don't seal them tightly, so the surface doesn't completely lose its texture. Serve piping hot with Bolognese and Emilian cured meats, prosciutto, and squacquerone.