In the delicious Genovese “fritto misto” with a mix of fried meat and vegetables, there is always a diamond-shaped fried item with a soft and creamy texture. Do you know what it is? It’s milk!
Actually there are two types: sweet and salty. The sweet one is called “Latte dolce fritto”, and is a kind of custard. The salty one is called “Latte brusco”, which is similar to a very thick and flavorful bechamel sauce.
And it is precisely “Latte brusco” the recipe that I prepared yesterday with Frascheri milk, a that tastes Liguria.
You can prepare this dish to make a delicious Genovese mixed fried, as is traditional, or you can serve it as an appetizer, which is what I often do.
The milk has such a delicious creamy flavor that compliments the other dishes. However, be careful not to make too much or people will fill up on just this appetizer!
Latte Brusco, a creamy surprise in your fritto misto
Ingredients
- 500 ml whole milk high digestibility Frascheri
- 50 g of Frascheri butter
- 50 g of flour
- 2 eggs
- 1 cucchiaoi of chopped fresh parsley
- half onion blonde little
- salt
- pepper
- —
- For the breading process:
- Flour
- 1 egg
- breadcrumbs
- 1 litre of olive oil or peanut oil
Instructions
- Finely chop the onion and sauté for 5 minutes with 2 tablespoons of EVO oil.
- Heat the milk and bring to a boil.
- Melt the butter in a saucepan together with the flour, stirring until you get a cream. Then add the boiling milk, little by little, turning vigorously until you get a homogeneous cream and without lumps.
- Season with salt and pepper, add the chopped parsley and cook for 10 minutes stirring often until the cream has thickened. Add the browned onion. Then add 1 whole egg and 1 yolk (keep aside the egg white for breading) always stirring and cook for 1 minute.
- Spread the cream on a baking tray or baking dish of about 22 cm in diameter and lined with plastic wrap (must be at least 1 cm thick), cover with film and let cool until it is firm, first at room temperature and then in the fridge (it will take about 2 hours).
- Cut the cream into small cube shapes. Dip the diamonds in flour, pass them in beaten eggs and finally in breadcrumbs. Fry in hot oil until golden brown.
- Serve hot.
This post was created in collaboration with Frascheri Italia S.p.A of Savona. With their very fresh and top quality products, I also cooked cavolini with cream, the gasse with butter and sage and the ricotta fritters!
