http://www.cookingwithpatty.com/italian/recipe/fried-semolina-disks/ my Italian recipe collection Thu, 02 Feb 2012 21:25:42 +0000 hourly 1 http://wordpress.org/?v=3.0.1 http://www.cookingwithpatty.com/italian/recipe/fried-semolina-disks/comment-page-1/#comment-381 Patty Wed, 24 Nov 2010 06:14:04 +0000 http://www.cookingwithpatty.com/italian/?p=607#comment-381 Hi Cristina I’m happy you found the recipe you were looking for. Crema fritta for us is a thick cream breaded and then fried. Here’s the recipe if you’re interested. http://www.cookingwithpatty.com/italian/recipe/fried-custard-cream-crema-fritta/ Hi Cristina I’m happy you found the recipe you were looking for. Crema fritta for us is a thick cream breaded and then fried. Here’s the recipe if you’re interested. http://www.cookingwithpatty.com/italian/recipe/fried-custard-cream-crema-fritta/

]]> http://www.cookingwithpatty.com/italian/recipe/fried-semolina-disks/comment-page-1/#comment-368 Cristina Tue, 26 Oct 2010 16:31:51 +0000 http://www.cookingwithpatty.com/italian/?p=607#comment-368 Hi. What a find! I'd been trying looking for this recipe for ages as it goes by a variety of names. My dear great aunt used to call it "crema fritta" o "polenta fritta" although there's no cream in it and it came from "cucina povera"....maybe using just one egg and frying in whatever fat was available, (even pig fat, "strutto", that could be had cheap from any local farmer after they'd killed a pig before the winter set in...not an option now of course, and substituted by lighter veg. oils, but it was used a lot for "frittelle" and "crostoli", typical fried sweets of carnival time in Northern Italy. So thanks for the recipe and all the best! Hi. What a find! I’d been trying looking for this recipe for ages as it goes by a variety of names. My dear great aunt used to call it “crema fritta” o “polenta fritta” although there’s no cream in it and it came from “cucina povera”….maybe using just one egg and frying in whatever fat was available, (even pig fat, “strutto”, that could be had cheap from any local farmer after they’d killed a pig before the winter set in…not an option now of course, and substituted by lighter veg. oils, but it was used a lot for “frittelle” and “crostoli”, typical fried sweets of carnival time in Northern Italy. So thanks for the recipe and all the best!

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