Comments on: Fried custard cream – crema fritta

By: Patty

Patty — Mon, 29 Mar 2010 08:50:12 +0000

@Tony: I mean to dispose the lemon zest.
@Carmela: It is usually already rolled, but just in case it should be about 3-4 millimeters (1/5 inch. thick)

By: carmela

carmela — Thu, 25 Mar 2010 20:08:09 +0000

Hi Patty,
I wanted to make you speck puff pastry twists and have never bought puff pastry.
Do i have to roll the puff pastry and if so how thin?
I saw puff pastry dough in the frozen section.
thanks,
Carmela

By: toni crocetti

toni crocetti — Wed, 17 Mar 2010 00:39:41 +0000

Hello Patty,
I this recipe you say to “eliminate” the lemon zest when you add the butter to the cooked cream. Do you mean to mix it in, or dispose of it?
Thanks,
Toni

By: Patty

Patty — Mon, 08 Mar 2010 10:33:10 +0000

@Katherine: Yes the flour I used is plain flour.
@Lorraine: I usually store my lettuce in the fridge without washing it. If I have some washed one, I put in a closed container. Keep in mind that lettuce has a short life, few days and then it start to get spoiled especially if it’s wet, so dry it before storage it in the fridge.
@Annamaria: I know when I started this website I only had American visitors for a long time now things are changing and I’m thinking about adding grams to the recipes. In the meantime if you need to know the quantity in grams for this recipe or others, I’ll be happy to provide it for you.
@Carmelita: I’ve never had the pleasure to eat fritto misto alla bolognese, I’m getting hungry just thinking about it. It looks like a lot of work, but I guess it would be worth it. Maybe some day I’ll try it….

By: Carmelita

Carmelita — Thu, 25 Feb 2010 12:28:10 +0000

Mmmmm, crema fritta, so delicious! It is always part of Fritto Misto alla Bolognese which consists of meats like tiny lamb chops, Mortadella cubes, sweet breads, chicken croquettes, vegetables like artichokes, cauliflower and zucchini and the surprise of apple rings and Crema for the sweet element, very rarerly sweet rice fritters too. It is an amazing savoury/sweet feast.

I’ve never actullay made crema fritta, nor a Gran Fritto Misto alla Bolognese, your recipe tempts to make me at least the Crema, so thanks Patty!

By: Annamaria

Annamaria — Wed, 24 Feb 2010 10:01:22 +0000

I actually was happy with the grammes! Here in Europe, the American cup system remains a mystery – my cups come in all shapes and sizes!!! Perhaps you could put the two systems (American/European): e.g. 120gr/1/2 cup + 2 tablespoons – or whatever the American measure is. Thanks

By: Jerry Esposito

Jerry Esposito — Wed, 24 Feb 2010 03:47:23 +0000

Dear Patty
Thank you so very much for responding with that conversion. I am all Italian and I LOVE all of your recipes. Looking forward to making this asap.
Jerry

By: ELSI ARATA GIUNTOLI

ELSI ARATA GIUNTOLI — Wed, 24 Feb 2010 02:33:10 +0000

DEAR PATTY,

I ALWAYS LOVE GETTING YOUR E MAILS. I CAN REMEMBER MY MOTHER MAKING THIS RECIPE IN THE 1930′ S TO THE 1970 ‘S, ONLY WE CALLED IT “LATTE DUCE” (GENOVESE) BASICALLY MEANING THE SAME THING. I LOST MY MOTHER’S RECIPE YEARS AGO. THANKS FOR PUBLISHING YOURS. NOW I CAN TRY IT AGAIN. SINCERELY , ELSI

By: Lorraine Edmiston

Lorraine Edmiston — Wed, 24 Feb 2010 01:35:14 +0000

I do have a question about lettuce I make a lot of salad and I turn yellow rusty color in the bowl . If it sets in the frige over night I cover with damp paper towel and foil in the frige could you let me know how to keep it from doing this thank you

By: Katherine

Katherine — Wed, 24 Feb 2010 00:18:48 +0000

These sound absolutely beautiful, thanks for sharing with us. Could you please confirm that the flour used is plain flour (I’m Australian).

Many thanks,
Katherine Menegon