[Sca-cooks] Italian Fried Custards?

[Phil Troy / G. Tacitus Adamantius]

On Aug 4, 2005, at 4:57 PM, Maggie MacDonald wrote:

> I can't seem to find any references to it in the Scappi menus  
> recommended by Helewyse, or in the Anonymous Venetian cookbook, or  
> in libro del coch, or .. anywhere.

It's generally regarded as a Venetian dish today but some of the  
modern tradition there seems to suggest it's a sort of street food,  
so maybe that's why it doesn't turn up in the Anonymous Venetian.

>
> I see lots of mundane references to fried ricotta as a dessert, but  
> no references in the period cookbooks.
>
> Does anybody know if its referred to by a name other than fritelle  
> di crema? or something?? maybe?

Crema fritta is the modern term, I believe.

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04