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Crescentine, also known as gnocco fritto in certain areas of Emilia-Romagna, are a true culinary gem of Italy. They are perfect to accompany with cold cuts and cheeses. Here is a detailed recipe with some tips and solutions for getting perfect crescentine.

Ingredients:

• 500g of type 00 flour
• 200ml of lukewarm water
• 50ml of milk
• 25g of fresh yeast
• 1 teaspoon of sugar
• 1 teaspoon of salt
• 50g of lard (or extra virgin olive oil as an alternative)

Procedure:

1. Preparation of the dough: Dissolve the yeast in lukewarm water with sugar. In a large bowl, pour the flour and make a well in the center where you will add the dissolved yeast, milk, and lard. Start kneading gradually adding the salt.
2. Working the dough: Knead vigorously until you get a smooth and elastic mixture. If the dough is too sticky, add a little flour; if it is too dry, add a little water. The key is to reach the right consistency for optimal fermentation.
3. Rest: Form a ball with the dough, place it in a lightly greased bowl, and cover it with a damp cloth. Let it rise in a warm place for at least 1 hour or until it doubles in volume.
4. Forming the crescentine: After fermentation, take the dough and roll it out on a lightly floured surface to a thickness of about half a centimeter. Use a cookie cutter or a glass to cut out discs.
5. Cooking: Heat plenty of oil in a deep pan and fry the crescentine until they become golden and puffed. Make sure the oil is hot enough before you begin frying, but not too smoky, to prevent them from burning on the outside and remaining raw on the inside.

Tips and Solutions:

• For perfect fermentation: The ideal fermentation environment is warm and humid. If your house is particularly cold, you can place the dough in the oven off with the light on or a pot of hot water to create a warm environment.
• Lard vs Oil: Lard gives the crescentine a unique softness and flavor, but if you prefer a slightly lighter version, you can use extra virgin olive oil.
• Frying time: Do not overcrowd the pan when frying the crescentine; cook them in small batches to ensure even cooking.
• Serving: Crescentine are delicious both hot and at room temperature. Serve them with cold cuts, cheeses, or jams for a mix of flavors.

Following these steps and tips, you should be able to prepare delicious and fluffy crescentine, perfect for any occasion!