The Emilian Truss: Zucchini and Sage Folded Crescione

Instructions

1. 1

   Place the grated 2 medium zucchini in a colander and toss with 1/2 tsp fine sea salt. Water is the enemy of a sound foundation; let this sit to drain while we build the dough.

   3 min

   Tip: Place a bowl under the colander to catch the expelled water.

2. 2

   In a large mixing bowl, combine the 2 cups all-purpose flour, 1 tsp baking powder, and 1 tsp fine sea salt. Pour in 3 tbsp extra-virgin olive oil and 1/2 cup warm water. Knead vigorously for a few minutes until a smooth, elastic dough forms. Cover and let it rest.

   5 min

   Tip: Using baking powder instead of yeast is a brilliant architectural shortcut for weeknight flatbreads.

3. 3

   Take the resting zucchini in your hands and squeeze out as much moisture as structurally possible. Heat the remaining 1 tbsp extra-virgin olive oil in a skillet over medium heat. Add the 1 clove garlic and let it sizzle for a minute to perfume the oil, then add the squeezed zucchini and 1 tbsp fresh sage leaves. Sauté until slightly golden, then splash in the 2 tbsp dry vermouth, scraping up any bits until the pan is nearly dry. Remove from heat and discard the garlic clove.

   5 min

   Tip: The dry vermouth adds an instant depth of flavor, replicating a slow-simmered taste in just minutes.

4. 4

   Transfer the warm zucchini to a bowl. Fold in the 1/2 cup whole milk ricotta and 1/3 cup Parmigiano-Reggiano. This mixture serves as the mortar for our stuffed crescioni.

   2 min

   Tip: Ensure the ricotta is thick; we want a paste, not a soup.

5. 5

   Divide the rested dough into 4 equal pieces. On a lightly floured surface, roll each piece into a thin, 8-inch circle. This is your canvas.

   5 min

   Tip: Roll the dough as thinly as you can without tearing it; it should feel like sturdy parchment.

6. 6

   Spoon the zucchini mortar evenly onto one half of each dough circle, leaving a half-inch border. Fold the empty half over the filling to create a half-moon shape. Crimp the edges tightly with the tines of a fork to seal the vault and ensure zero structural failure during cooking.

   5 min

   Tip: Press down gently on the filling to remove any trapped air before sealing.

7. 7

   Heat a large, dry skillet or cast-iron griddle over medium-high heat. Place the crescioni in the dry pan (cook two at a time if they fit comfortably). Toast for 3 to 4 minutes per side, until the exterior is deeply golden with beautiful, blistered char marks and the internal cheese is melted. Let the ingredients do the heavy lifting as you serve immediately.

   8 min

   Tip: Do not oil the pan! A dry pan creates the authentic, blistered texture of regional Romagna street food.