Fritto Misto Piemontese
Fritto Misto Piemontese is a Piedmontese delicacy made from various pieces of meat and vegetables, breaded wafer-thin and deep-fried to a golden yellow: from veal, chicken, sweetbreads, liver, artichokes and zucchinis to apple rings and sage. Crispy on the outside, juicy on the inside, everything is served fresh from the fryer with lemon or aromatic aioli. Wine with food brings vitality and festive elegance into play: a fruity, fresh Barbera d'Asti is the ideal partner, balancing fat and sweetness and adding a touch of festivity to any occasion.
Cooking utensils
- 1 Deep fryer or large pot
- 1 Skimmer
- 1 Mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Baking tray
Ingredients
For the Fritto
- 160 g Veal e.g. back, roast
- 80 g Chicken breast
- 40 g Sweetbreads Veal or lamb
- 40 g Calf's liver
- 1 small zucchini
- 1 small artichoke
- 1 Apple
- 6 Fresh sage leaves
- 1/2 Lemon
For the batter and frying
- 2 Eggs
- 50 ml Milk
- 60 g Flour
- 50 g Breadcrumbs
- Salt Pepper
- Vegetable oil for frying
Preparation
Preparation & breading
- Cut the meat, vegetables and apple into suitable pieces/slices.
- Season each portion with salt and pepper and dredge in flour, whisked egg and breadcrumbs.
Frying & plating
- Heat the oil to approx. 175°C, fry the ingredients in batches until golden brown and crispy, drain on kitchen paper.
- Arrange on a platter or baking tray and serve with lemon wedges and fresh sage.
- Recommended side dishes
Lemon wedges
- Green leaf salad with a light vinaigrette
- Crispy ciabatta
Nutritional values per portion
Calories: 620kcalCarbohydrates: 42gProtein: 34gFat: 34g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat