Crescentine (Tigelle) with Cunza

Instructions

1. Prepare the dough: Combine 00 and 0 flours in a mixing bowl. Pour in the milk and crumble fresh brewer's yeast over it. Add lard. Start mixing and slowly pour in the water while mixing. Add salt and continue mixing, adding water little by little. Once water is incorporated, pour in the olive oil and mix until the dough comes away from the sides.
2. First rise: Transfer the dough to a bowl, cover it, and let it rise for about 3 hours until it doubles in volume.
3. Shape crescentine: Dust the work surface with flour. Roll out the dough to about 0.5 cm thickness. Cut out 9 cm diameter rounds using a pastry cutter. Re-roll scraps and cut more rounds. Let the cut crescentine rest on a baking tray lined with baking paper for 20 minutes before cooking.
4. Cook crescentine: Heat the tigelliera (special pan) on both sides. Cook the crescentine at moderate temperature to avoid burning outside and raw inside. Cook for 5 minutes on one side, then 5 minutes on the other side. Keep cooked crescentine warm in a basket covered with a tea towel.
5. Prepare cunza spread: Cut lard into slices, then strips, then small pieces. Using the back of a knife, mash the lard into a creamy paste. Finely chop garlic and rosemary needles. Mix all ingredients together to form the cunza.
6. Serve: Slice open warm crescentine and spread generously with cunza. Enjoy immediately.