Original name: Crescione Romagnolo with Samosa Filling

Origin: Fusion (Pakistan, Italy)


Crescione Dough:
500 gr spelt flour (farina di farro)
3 big spoons of olive oil
¼ small spoon of salt
¼ small spoon of baking soda
warm water (not hot!)

Spicy Samosa Filling:
4 large boiled potatoes (or cooked in barbecue fire), peeled off and smashed
2 big onions chopped
1 big spoon of ginger grated
5 cloves of garlic smashed
1 small spoon of turmeric powder
1 small spoon of garam masala
½ small spoon of peperoncino
2-3 fresh green chillies chopped finely
Juice of 1 lemon
1 small spoon of coriander seeds
½ glass of olive oil
½ bunch of freshly chopped cilantro (or parsley, prezzemolo)
Salt (according to taste)


Make a small hill of flour mixed with salt and baking soda, open a hole in the middle, add olive oil and start adding water slowly. Start impasting the dough and add more water if needed until it becomes a soft, elastic dough like earlobe. For at least 30 minutes Leave it to rest in a bowl covered with a humid towel.

Heat the oil, add ginger, garlic, coriander seeds and green chillies. Add onion and fry until they start getting brown. Then add the rest of spices and stir for 2 minutes. Add potatoes and mix well, cook for another 5 minutes (stirring continuously) until the mixture is smooth.

Divide the dough into 10 balls. For each ball, use the rolling pin (mattarello) for extending the dough and making it thin to an elliptical shape. Put the samosa filling to the half of the surface and fold the other half on the top so that it becomes almost a half circle. Use a fork to close the borders well. To cook it, use a pre-heated heavy iron pan (piadina pan) with medium-strong fire (fuoco medio). Do the same thing for all the balls! Good luck with the hard work! 
Before serving cut each crescione in 3 pieces.