Crescents fried with Andriese burrata

by Luigi Lo Scalzo - Chef Grand Hotel Kalidria Spa, Castellaneta Marina (Ta)

Serves 4

  • 250 gr. - All-purpose flour
  • 6 gr. - Compressed yeast
  • 15 gr. - Butter
  • 140 gr. - UHT whole milk
  • 5 gr. - Salt 
  • 1 lt. - Olitalia Fridòr Oil 
  • 100 gr. - Andriese burrata
  • 100 gr. - Plum tomatoes
  • Olitalia “Terra di Bari DOP” Extra Virgin Olive Oil
  • Basil
Crescents fried with Andriese burrata 1
Crescents fried with Andriese burrata 2

Frying products


See all


  • 1

    Place the all-purpose flour in a stand mixer and add the milk and compressed yeast.

  • 2

    Knead for about 2 minutes, let rest for 10 minutes and begin kneading again, adding the butter and salt, until you have a smooth, uniform dough.

  • 3

    Let rest about 45 minutes, and once doubled in size, roll out to a thickness of 3 mm.

  • 4

    Cut out disks, fill with the burrata and thickened, sieved tomato sauce, and seal into crescent shapes.

  • 5

    Season with Olitalia “Terra di Bari DOP” extra virgin olive oil and fresh basil.

  • 6

    In the meantime heat the Olitalia Fridòr oil to 180°C in a pot and fry the crescents until they are light and a deep golden brown.


Assemble the dish

Serve with burrata quenelles and decorate as desired.

Crescents fried with Andriese burrata 3


Thousands of authoritative professional chefs, flanked by valued fellow restaurateurs, with the logistical and operational support of a selected team of professionals; a dynamic and persevering determination; an altruistic and sincere team spirit; a proven and tested professionalism. These are the ingredients of the white beret family of the Professional Association of Italian Chefs.