Fried Chifels
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 2 chifels (crescent rolls)
- 2 dl milk
- 20 g sugar
- 2 eggs
- breadcrumbs
- vanilla
Instructions
- Slice the chifels into rounds and moisten with hot sweetened milk.
- When cold, dip in beaten egg, bread, and fry (optionally vanilla-scented and sugar-dusted as a sweet).