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crema fritta
Crema Fritta/Fried Cream Dessert (made wtih milk, eggs, butter and flavored with grated orange or lemon rind)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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4 egg yolks
1/4 cup sugar
1/4 cup sifted flour
1/2 teaspoon salt
4 cups milk, scalded
2 teaspoons grated orange or lemon rind
1 egg, beaten
1/2 cup dry bread crumbs
2 tablespoons vegetable oil
2 tablespoons butter

For dusting


Beat the egg yolks and sugar in a double boiler.

Cook over low heat, stirring constantly with a wooden spoon until slightly thickened.

Mix in half the flour, the salt, and vry gradually the milk.

Cook, stirring steadily until very thick. At no time let the mixture boil.

Mix in the rind.

Rinse a square dish or pan with cold water and pour the mixture into it to a depth of 2 inches.

Chill until firm.

Cut into diamond shapes or squares.

Dip in the remaining flour, the egg and finally the bread crumbs.

Heat the oil and butter in a skillet; brown the cream in it gently on both sides.

Don't crowd the skillet.

Serve sprinkled with sugar.

Serves: 4-6.


The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Photo: Mary Melfi.

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