A dessert of the poor cuisine, simple but with a full flavor. Here is the traditional recipe
Perhaps not everyone knows the Genoese fried milk, but all those who have tasted it at least once will remember his perfectly simple but unique taste. It can be enjoyed at the end of a meal as dessert, but in tradition it is part of the Ligurian mixed fried food.
Its origin is to be found in poor Ligurian cuisine and it is part of those traditional recipes that, over time, have made ours rich pastry.
How to make Genoese fried milk: the recipe
Here's how to prepare Genoese fried milk
The first thing to do to prepare the Genoese fried milk at home is to whip the 4 whole eggs and the 2 yolks until the mixture is frothy and homogeneous. At this point, the milk and flour (well sieved) and the grated lemon zest are added little by little.
In a saucepan and over a very low heat, the mixture is heated until a very thick and uniform cream is obtained. The preparation continues by pouring the mixture into the pan on a pan greased with oil, until a layer of about 1.5 / 2 centimeters is obtained. The cake is then allowed to cool to room temperature and then put in the fridge (for about 12 hours) to allow it to solidify optimally for frying.
The cream is then delicately cut into diamond shapes with and passed in the egg (preferably only the egg white) and then in the breadcrumbs. Frying must take place in abundant seed oil and it is advisable to immerse one or two diamonds at most at a time. The last step before tasting the fried milk is to sprinkle it with powdered sugar, after drying it with absorbent paper.
Read more tips for enjoying fried milk in the tutorial
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