Fritto misto piemontese

A uniquely rich Piedmontese dish that combines meat, vegetables, and fruit in a glorious mix of fried delights.

Initially served as an appetizer, fritto misto alla piemontese has become a rich and very substantial main course today. In addition to being rather “demanding” to make, there are several different cooking methods for the variety of ingredients.

Why do people like Fritto misto piemontese

Being a dish of traditional Italian peasant cuisine, every family has their own recipe for fritto misto. And fritto misto alla piemontese is no different. Historically, families would use the ingredients that were available to them at the time, from slices of veal and liver meat, pork sausages, boneless lamb chops, semolina, macaroons, apples and vegetables like artichokes, fennel and zucchini. Among the various pieces of meat, however, parts such as brains and liver were always present.

To the meat, vegetables were added over time, such as zucchini, eggplant, carrots and fruit, such as apples, macaroons and semolina. Naturally, all breaded and fried to golden-brown deliciousness.

Gary’s – top Italian restaurant in Singapore

Looking for a top Italian restaurant in Singapore for a memorable dining experience? Visit Gary’s and be seduced by the exquisite menu our award-winning chef has conjured up for a multisensory culinary sensation you won’t forget. 

Ingredients that go into Fritto misto piemontese

250 g semolina, 1 liter milk, Grated rind of 1 lemon, 200 g calf’s liver, 200 g sausage, 200 g brains, 200 g sweetbread, 200 g chicken breast, 60 g sugar, 2 apples, 10 macaroons, 1 liter oil, for frying, 100 g butter, 4 eggs, Breadcrumbs, Sparkling water, Flour, for breading (plus a little for the batter), 8 medium carrots

How to cook Fritto misto piemontese

First, prepare the semolina breading. Bring the milk with the grated rind of 1 lemon to a boil in a saucepan. Then slowly pour in the semolina, stirring constantly to prevent lumps from forming. Once ready, add the sugar, stir and then spread the semolina into a pan, levelling the surface.

Wait until the mixture has cooled and then cut it into pieces. Take all the meat and cut it into pieces. Peel the apple, chop it up and slice it. Brush the meat and semolina in the flour, then in the lightly beaten eggs and finally in the breadcrumbs.

Press them into each ingredient well so that the flour, eggs and breadcrumbs adhere perfectly before placing everything into a saucepan to fry them in hot oil.

In a bowl, mix 2 tablespoons flour and sparkling water using a whisk until the batter is thick enough. Dip the apple slices and the macaroons and fry them too. Once the meat, vegetables and semolina are fried, place them on a serving plate with paper towels.

Keep warm and serve immediately, accompanying the fritto misto with boiled carrots, seasoned with a drizzle of extra-virgin olive oil.

Romantic dining experience at Gary’s

Enjoy a romantic dinner in Singapore with that special someone at Gary’s, embraced by the old-school charm of our black and white colonial bungalow and tranquil, lush greenery. Feel the love in the air as you dine away. Make a reservation today.

What can Fritto misto piemontese be served together with

The fricia must be served right after it is cooked, warm, just taken out from the pan and rapidly dried on some blotting paper.

Other popular Italian food

Besides Fricia, there are other Italian food dishes that are highly popular in Singapore and around the world. Below is a list of some of the most mentioned ones:

Experience Italian fine dining at Gary’s

Rated as one of the best places for Italian fine dining in Singapore, Gary’s is an experience you don’t want to miss. Whether for a special occasion, a romantic dinner date, or a business get-together, come to Gary’s and be delighted. 

Make a reservation today