Crescia sfogliata is made in the remote hamlet of Pontile, Macerata province. It involves stretching the dough with your hands and fingers and 96 year old Pierina kindly shares her 80 years of experience in making this strudel. To make the dough you need one egg, 4 tablespoons of olive oil, 200ml of tepid water, a teaspoon of sugar and half a teaspoon of salt - and then add enough 00 flour to form a dough - around 400g. Olive oil to brush the pasta sfoglia. The filling varies from family to fami

Resepi Air Asam Cabai Picit dengan ikan bakar. Dengar pun dah boleh buat terliur. Kadangkala lauk simple macam nil ah yang boleh buat kita makan bertambah-tambah. Credit by Nysa Hassan #resepi #kampung #resepimudah #airasam #ikanbakar | Resepi Kampung

Resepi Air Asam yang mudah je nak buat.. | Resepi Eny Abdullah