Instructions:
Bring to a gentle boil 1 1/2 cups milk, sugar, lemon rind and salt; set aside on low heat. Whisk together yolks and starch; slowly add vanilla and the 1/2 cup of remaining milk. Remove the milk from the heat and strain off the lemon rind;stir milk into the egg yolk mixture, return to heat and cook until thick, about one minute over a low flame. Remove from heat and spread mixture evenly on a sheet pan about 3/4-inch thick;let cool. Refrigerate for 1 to 2 hours. Cut the "Crema Fritta" into squares, dip in egg white, then in bread crumbs. Then fry in a saute pan with butter. Serve warm with 2 to 3 Tbsp Zabaglione al Vino Rosso. Serves 4 to 6.
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