LATTE BRUSCO Genoese fried

Crispy on the outside, soft inside, latte brusco is an essential treat that forms part of the Genoese fried platter.

A traditional specialty, delicious even on its own as a snack, it is made with a few simple ingredients.

The original latte brusco recipe basically starts with preparing a type of béchamel to which eggs, onion and parsley are then added.

Once the mixture has cooled it is cut into diamonds or squares and fried: the result is an irresistible “croquette” crunchy on the outside but soft, creamy and tasty inside.

It has the advantage of being able to be prepared the day before, so it can then be fried at the moment in a few minutes.

Surely a must on Genoese festive tables, it reminds me of when I was little and my grandmother used to make it for me. She passed the recipe down to me and today I will prepare it with you.

LATTE BRUSCO Genoese fried

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 40 Minutes
Cooking time: 15 Minutes
Portions: 4 servings
Cooking methods: Frying
Cuisine: Italian

1,174.34 Kcal

calories per serving

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Energy 1,174.34 (Kcal)
Carbohydrates 8.44 (g) of which sugars 3.23 (g)
Proteins 6.34 (g)
Fat 126.19 (g) of which saturated 25.33 (g)of which unsaturated 95.10 (g)
Fibers 0.32 (g)
Sodium 48.37 (mg)

Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

whole milk (2 cups (about 17 fl oz / 500 ml))
3/8 cup all-purpose flour
3.5 tbsp butter
eggs (3 whole)
1 bunch parsley (chopped)
1/2 onion
1 egg
as needed breadcrumbs
4 cups peanut oil (for frying)

Tools

Pot
Pan
Whisk
Baking pan

Preparation

In a sufficiently large non-stick pot melt the butter (be careful not to burn it). Then add the onion finely chopped beforehand. Next add the flour and stir quickly, toasting it together with the butter and onion. It should not brown too much, just lightly toast.
Turn off the heat and, off the stove, add the milk while continuing to stir quickly with a spoon or a whisk. When everything has blended well, return the pot to the stove over very low heat and cook for about 15 minutes, or until it starts to thicken. Season with salt, add the chopped parsley and stir everything.
Remove again from the heat and start adding the eggs one at a time; do not add the next until the previous one has been well incorporated into the mixture. When you have finished adding the eggs, return the mixture to the heat and cook for another about 10 minutes, always over low heat.
Finally pour the mixture into a baking pan lightly oiled; the thickness of the mixture should be about 1 inch (approximately 3/4–1 1/8 in). Let everything cool in the refrigerator for at least 2 hours.
After the time has passed, or in any case when the mixture has completely set, cut it into diamond shapes or squares.
Now you are ready to bread them. Prepare two plates: one with a beaten egg and the other with the breadcrumbs.
Dip the latte brusco first in the beaten egg and then in the breadcrumbs.
Meanwhile, heat plenty of peanut oil in a pan or in a pot with high sides.
When it reaches temperature, start frying 3–4 pieces of latte brusco at a time; don’t put too many in at once or you’ll lower the oil temperature.
They should become nicely golden. Once ready, remove them from the oil with a slotted spoon and drain them well on absorbent paper.
Serve immediately while hot.