Tag: Frisceu

Frisceu Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Frisceu Recipe |  The Italian kitchen

You know the frisceu? I am savory pancakestypical of Liguria, which can be enjoyed as street food or as appetizers. For Giuliano Sperandioexecutive chef of the historic Le Taillevent restaurant, two Michelin stars Paristhey are the dish that brings him back to his Ligurian origins, because, he says, «they evoke a sensation of sweetness in me. They have the flavor of a family’s love, and they make me feel close to my own.”

Frisceu have a dough based on Flour which can be enriched with various ingredients such as lettuce, borage, cod, whitebait: in this case the chef added chopped spring onions to the batter prepared with flour, yeast, milk and water. The batter is cooked in spoonfuls inpeanut oil boiling hot to get the frisceu. The chef suggests serving the pancakes with mayonnaise mixed with a pinch of mustard and a teaspoon of honey.

Frisceu: irresistible Ligurian pancakes – La Cucina Italiana – Italian Cuisine

Frisceu: irresistible Ligurian pancakes - La Cucina Italiana

Our culinary journey up and down the boot today takes us to Liguria, to discover the frisceu. What are? Find out with us

Liguria, from a culinary point of view, is an incredible land, rich in original and unmistakable traditional recipes: trofie with pesto, corzetti, focaccia di Recco… i frisceu. Have you ever tried them? They are of savory pancakes, often offered in restaurants as an aperitif or appetizer or even as street food. Someone in fact sympathetically called them the "Fish & chips" Liguria.
They are often called also cuculli, but there is a substantial difference, which we reveal to you in our gallery, along with some other curiosities and straight to propose them at home. Below, however, find the original recipe.

The recipe for Ligurian frisceu


For 6 people, you need: 250 grams of flour 0, 8 grams of brewer's yeast, 180 grams of water, a pinch of salt, 1 egg yolk, 1 liter of peanut seed oil and 1 bunch of borage.


First, dissolve the brewer's yeast with warm water; then add flour, salt and oil, mixing with a hand whisk in order to obtain a batter without lumps. Leave to rest for a couple of hours, covering with plastic wrap. Meanwhile, chop the borage and after the two hours of rest of the dough, add it. Finally, with the help of a spoon or an ice cream portioner, make up small balls of dough, to dip in the boiling oil at 180 °. As soon as the frisceu turn golden, drain them and serve them hot.

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