An appetizer in the Marche, a dessert in Veneto. The cremini, also called fried cream, can be sweet or savory. In any case, there is always a pleasure for the palate
We could define them as the less famous cousins of Ascoli olives. But we assure you that they also deserve a place of honor on the table. And children also like them a lot. We are talking about the cremini, also known as fried cream or cream dumplings fried.
The cremini are multitasking
Very popular in the Marche, originating in the area of Ascoli Piceno, the cremini are a luscious appetizer and are often combined with the most famous Ascoli olives. But they are also perfect to accompany fried meat, fish and vegetables; maybe next to the french fries. In some regions, such as the Veneto, the cremini are instead served as desserts and arrive at the table after a meal.
In any case, besides the taste, which is a mixture of salty and sweet, where the second note is prevalent, what drives the palate crazy is the consistency: they melt, literally, in the mouth. In short, one of those delicacies that when we start eating them we always pray that someone will come to take the tray from under our noses … or we will do a madness!
Recipe
Difficulty: average
Preparation time: 60 minutes plus 2 hours of rest
Ingredients for about 40 cream dumplings
For the cream
500 ml whole milk
6 egg yolks
100 g sugar
40 g cornstarch
30 g flour 00
½ lemon peel
1 vanilla pod
For breading and frying
Breadcrumbs q.s.
2 eggs
Peanut oil q.b.
Method
First we prepare the custard (follow this recipe). Let the cream cook well until it reaches a fairly compact consistency. Now pour it into a baking dish and spread it so that it is about 3 cm thick. Attention: we must not cover the cream with a transparent film because we need the surface to dry. Once we have well leveled the cream with a spatula, let it cool down in a cool, dry place for about 2 hours. When it is cold, put the cream on a cutting board and cut it into cubes. At this point we pass the cream cubes first in the breadcrumbs, covering them very well on each side, then in the beaten egg and then again in the breadcrumbs.
Now we just have to fry the cream dumplings, turning them over several times, until they are golden brown. We drain them and lay them on absorbent paper.
If we serve them like dessert, sprinkle them with plenty icing sugar; otherwise, if I am a starter, just complete with a pinch of fine salt.
Here we are: bring them to the table very hot, to the amazement of grown-ups and the joy of little ones. But even cold are delicious!
Cover photo: @Instagram, https://www.instagram.com/wastingtimesandblablabla
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