Fritto Misto alla Piemontese · Gran Fritto Misto alla Piemontese
Piedmont · secondo · serves 6 · 120 min total · hard
Piedmont's mad fried platter — up to 24 different items, savoury and sweet together. A Sunday lunch that stretches into evening.
Ingredients
- 300 g veal cutlets
- 200 g chicken livers
- 200 g pork sausage
- 200 g sweetbreads (optional)
- 2 apples firm apples (Renetta)
- 1 medium courgette
- 12 biscuits amaretti biscuits
- 300 g sweet semolina batter (semolina cooked with milk and egg)
- 4 eggs eggs
- 200 g flour
- 300 g breadcrumbs
- 1.5 L frying oil + clarified butter
- 2 tsp salt
Method
- Prep all components: veal in strips, liver trimmed, sausage in chunks, sweetbreads blanched and peeled. Slice apple and courgette into rings. Cut sweet semolina into diamonds.
- Standard breading station: flour, beaten eggs, breadcrumbs.
- Coat each ingredient and lay on a tray. Keep savoury and sweet items separate.
- Heat oil to 175°C. Fry in batches — meats first, then vegetables, sweet items last. Each piece 2–3 minutes until deep gold.
- Drain. Salt savoury items immediately.
- Plate on a big platter, savoury one half, sweet (amaretti, apple, semolina) the other. Serve with lemon wedges.