Venice Recipes and Curiosities
from the Venetian Cuisine

Creme Frite

Fried Creams

Ingredients:

200 grs. wheat flour

180 grs. caster sugar

five eggs

one lemon

grated bread

one lt. milk

frying oil

Modus Operandi

Put all of the yolks in a casserole, join the sugar and stir well, add the flour, the grated lemon peel and, little by little, the milk.

Take the casserole on the fire and keep on stirring it until the cream thickens and starts boiling.

Take it away from fire and pour the thick cream on a marble table previously oiled, spread it and when it cools down cut it in lozenges. Pass the rhombs in the whipped egg whites, then in the grated bread; fry them in abundant oil, then serve sprinkled with sugar.

Creme Frite

Venetian Fried Creams

Any venetian over 30^er remembers them. They were purchased in the same shops dealing with fresh pasta: there were quite many of these shops, in Venice, before the age of Mr. Giovanni Rana! (Trade Mark of industrial fresh pastas, N.d.E.)

Just to remember some of them: in front of Giorgione cinema, then just moving in Strada Nuova until few years ago... And then one in calle longa San Pantalon, and Rizzo, in San Giovanni Grisostomo and in rio terį San Leonardo... Not the bakery! The small shop was just there in front (the Rizzos were cousins).