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FRITTO
MISTO PIEMONTESE
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 A
truly sumptuous dish, this wonderful
cornucopia of flavours has been
dubbed “the most Baroque Piedmontese
speciality”.
Once “poor” rural cuisine,
the fritto misto came into being
as a way of using up all the most
perishable parts of the pig at butchering
time. Originally it only comprised
lung, blood pudding, trotters, liver,
sausage and slices of loin, then
over time more bits and pieces were
added: chicken, meatballs, calf’s
brain, veal escalopes, lamb cutlets,
sweetbreads, diamonds of sweet semolina,
amaretti biscuits, mushrooms, apple
fritters, and in the Asti area,
asparagus tips |
| Ingredients
for 4 people: |
For
the semolina:
200 g sugar
150 g semolina, half a litre milk
zest of one lemon
five veal cutlets
one set of sweetbreads
200 g veal marrow from the spine
half a brain
five slices of liver
eight sausages
six amaretti biscuits
four eggs
breadcrumbs
extra virgin olive oil
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| How
to make fritto misto: |
First
make the semolina. Bring the milk
to the boil with the sugar and grated
lemon zest and pour the semolina
in gradually, beating with a whisk.
Cook for five minutes, turn into
a mould and leave to cool for a
day. Blanch the brains, marrow and
sweetbreads for three minutes then
drain. Cut all the meats into slices
and the cold semolina into diamonds.
Dust the amaretti with flour.
Beat an egg, dip in the diamonds
of semolina and the floured amaretti
biscuits, and then toss them in
the breadcrumbs.
Dip the various different meats
in the other two beaten eggs and
then roll in the breadcrumbs. Mix
the last egg in with the ground
beef, grated parmigiano and pepper;
make into meatballs and roll in
the breadcrumbs. Fry all the breaded
ingredients in iron pans in boiling
extra virgin olive oil: first the
sweet things, then the savoury ingredients,
making sure you use fresh oil every
time. In a separate pan brown the
floured liver and sausage. Fritto
misto must be served piping hot.
Accompany with a good red wine like
Barbera d’Asti.
|
 Wine
recommended:
con un buon vino rosso Barbera
d'Asti
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