Many Italian regions have their own "formula" when it comes to fritto misto. Apart from the beloved varieties with fish, there are also some very interesting recipes calling for meat from the Italian terra. Among these, the richest is the version from Piedmont, which according to traditional rules, should consist of no less than eighteen courses (yes, that’s not a typo) one which, according to traditional rules, should consist of no less than eighteen (yes, 18!) courses, both savory and sweet. In fact, back when it was customary to slaughter the animals at home and use the less “noble” parts of these animals, the fritto misto alla piemontese became a recipe full of flavor and perfect for conviviality.
A different recipe every time
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.
Our Recipe: Fritto Misto alla Piemontese (Mixed Fried Meat & Vegetables)
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.
Ingredients
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
Method
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.