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.
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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.
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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:
- Bagna Cauda
- Fritto misto piemontese
- Gelato (Ice cream)
- I formaggi ( the Cheeses)
- Il Tartufo (The Truffle)
- Olive Ascolante (Ascoli olives)
- Panzerotto fritto (Fried Panzerotto)
- Pesto Alla Genovese
- Prosciutto di Parma (Parma Ham)
- Sardine in Saor
- Tortelli and Ravioli
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