These crisp little potato patties are hugely popular in Naples as a snack or as part of an antipasto course. They are a legacy of the French chefs who, in the late 1800s and early 1900s, were employed to cook in the large houses of the grand aristocracy; the wealthy southern Italian families believed that the presence of a French chef raised their profile. In the same way that the word croquette was corrupted to a much more Italian-sounding crocche, the name for the household French chef became Monsu, as opposed to Monsieur.
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