The “cream” in this popular dish is actually a simple stovetop custard that is firm enough, when chilled, to cut into small blocks, coat with bread crumbs, and fry. Crispy on the outside, creamy on the inside, it is served in many regions of Italy. In some places, crema fritta is considered a savory, as in Emilia, where it is part of the fritto misto. But in Naples, I had crema fritta as a dolce, and I hope you enjoy this wonderful sweet.
Turn humble onions into this thrifty yet luxe pasta dinner.
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The silky French vanilla sauce that goes with everything.
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