The fried cremini Ascolana style are bites of fried cream wrapped in a breadcrumb coating; they are offered with fried foods, as an appetizer, main course, or at the end of a meal instead of dessert.
In the Easter lunch, it is customary to eat lamb (typical of Teramo) and fried foods (typical of Ascoli), in which cremini and Ascolana olives are served among others.
As I’ve written in other recipes, I live on the border between Abruzzo and Marche. Here, the cuisine mixes with the various traditions and flavors that distinguish these two regions; it is easy to find various dishes on the table that are typical of Ascoli and Teramo. Ascoli Piceno is famous, culinarily speaking, for Ascolana olives, but for those who don’t know, it is also famous for cremini, which are less known than olives.
For more recipes, check out the collections:
Carnival Recipes
Easter Menu – Sweet and Savory Recipes
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 40Pieces
- Cooking methods: Slow Fire
Ingredients
- 4 tablespoons Flour
- 4 tablespoons Cornstarch (maizena) (or flour)
- 2 cups Milk
- 4 medium egg yolks
- 5 tablespoons Sugar
- Lemon zest
- Oil for frying
- 2 Eggs
- as needed Breadcrumbs
- as needed Flour
Preparation
To make the fried cremini Ascolana style, pour the milk into a small pot and bring it to a boil, then remove from heat. Meanwhile, beat the yolks with the sugar in a bowl, then add the flour and cornstarch, continuing to beat until a smooth mixture is obtained.
Pour the flour and egg mixture into the pot with the milk and put it back on the stove, adding the coarsely chopped lemon zest; stir the cream well with a whisk to avoid lumps.
Once the cream is cooked, remove the lemon zest, spread the cream in a baking dish (square or rectangular) lined with parchment paper and floured, and let it cool.
Then cut it into cubes with a knife. Flour the cream cubes and dip them first in the beaten eggs and then in the breadcrumbs.
Fry the cremini in plenty of hot oil and when they are golden, drain them on absorbent paper. Serve and enjoy!
Note: to prevent the cream from leaking out during frying, it is recommended to double coat them, dipping them again in eggs and breadcrumbs.
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