A traditional delicate dessert typical of Genoa, which recalls the sea and its "sciuma", foam, when it is a bit 'rough. Of the foam has white color, lightness.
The small foams remind us of the meringues in their appearance, but they are partly different in terms of ingredients and processing.
Boil 1 liter of milk and in the meantime whisk 4 egg whites with 2 tablespoons of sugar and a little vanilla.
Take the egg white by spoonfuls and dip it into the boiling milk, after a few moments, as soon as it is bottled, remove it and let it strain on a sieve.
With the stewed milk, out of the fire, 100 g of flour and 80 g of sugar are added, 4 beaten egg yolks and a handful of chopped pistachios and cooked in other milk, it is thickened and poured on the froth.
