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Crescentine Bolognesi (aka Gnocco Fritto)


Crescentine Bolognesi are savory fried dough rectangles. They are the regional Bologna variation of Gnocco Fritto, which are traditional Chanukah treats popular all over Italy. In Rebbetzin Banin’s family, they were made with semolina flour instead of wheat flour. To make this dish parve, soy milk can be substituted. Depending on if you use dairy milk or soy milk, it can be served with a cheese or meat platter and wine. If serving with dessert, you can sprinkle them with powdered sugar.   Yields approximately 24 pieces


Prepare the Dough

1. In the bowl of an electric mixer fitted with the kneading attachment, combine dry ingredients. Add olive oil.
2. Turn on the mixer. Slowly add your choice of milk, little by little, while kneading. (You may need to add a little more liquid by the tablespoon.)
3. Continue kneading until ingredients are fully incorporated and dough is soft and bounces back a bit. Shape the dough into a ball and place in an oiled bowl and cover.
4. Let dough rest in a warm place for approximately two hours.

Fry the Crescentine Bolognesi

1. Pour dough out onto a lightly floured board. Divide in four.
2. Roll out one section to a thin sheet (1/8th inch) and cut in six rectangles using a pastry wheel crimper/cutter. (You can cut in smaller pieces if you wish.)
3. Heat vegetable oil in pan and fry on each side approximately one minute. Use a slotted spoon to transfer the Crescentine to a dish lined with a paper towel. Repeat with remaining dough.


Recipe by Rebbetzin Shachar Banin

Photography and Styling by Sina Mizrahi