Crescione Romagnolo

Instructions

1. 1
   To start the dough, combine the all-purpose flour, fine salt, and baking soda in a large bowl, mixing them briefly.
2. 2
   Add the room-temperature lard (or olive oil) and gradually pour in the warm water while working the mixture with your fingers.
3. 3
   Transfer everything to your work surface and knead with energy for about five to ten minutes until the dough becomes smooth, elastic, and no longer sticky.
4. 4
   Shape the dough into a compact ball, wrap it tightly in plastic wrap, and let it rest on the counter for thirty minutes to relax.
5. 5
   While the dough rests, heat a splash of olive oil in a large skillet along with the smashed garlic clove.
6. 6
   Toss the fresh spinach into the skillet and sauté for a couple of minutes just until wilted. Remove the garlic, transfer the spinach to a colander, and press hard with a spoon to squeeze out all excess moisture so it doesn't make the dough soggy, then chop it slightly.
7. 7
   Divide your rested dough into two equal portions and roll each one out with a rolling pin into thin circles, about two millimeters thick.
8. 8
   Place a generous portion of the drained spinach on one half of each dough circle and scatter the mozzarella cheese evenly over the top.
9. 9
   Fold the empty half of the dough over the filling to create a half-moon shape, gently press out any trapped air with your fingers, and seal the edges by creating a braided pattern or by pressing firmly with the tines of a fork.
10. 10
    Heat a dry non-stick skillet or griddle over medium-low heat without adding any extra fat.
11. 11
    Cook the crescioni for about four to five minutes per side, turning them carefully so they brown evenly and the cheese inside melts completely.
12. 12
    Serve them immediately while nice and hot, cut in half to enjoy the melted cheese pull right away.