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No. 126. Fritto Misto Alla Piemontese Recipe

Fritto Misto Alla Piemontese, also known as No. 126, is a traditional Italian dish originating from the Piemonte region of Italy. This dish is a combination of various ingredients such as sweetbread, calf's brains, ox palate, flour, eggs, Chablis, salt, and herbs butter. Fritto Misto Alla Piemontese is a delightful mix of flavors and textures, making it a favorite among lovers of Italian cuisine.

Before we delve into the recipe, let's talk about the history and fun facts about this delectable dish. Fritto Misto means "mixed fry" in Italian, and it refers to a combination of different ingredients that are lightly battered and fried to perfection. This cooking technique can be traced back to the early Roman times when fried dishes were popular in the Mediterranean region.

The region of Piemonte, where this dish originates, is known for its rich culinary heritage. Fritto Misto Alla Piemontese was initially created using offal and other inexpensive ingredients, making it a hearty and economical meal. Over time, it evolved into a dish that showcased the versatility and creativity of Italian cooking.

Now, let's dive into the recipe for Fritto Misto Alla Piemontese, No. 126:

Ingredients:
- 1 sweetbread
- 1 calf's brain
- 1 ox palate
- 1 tablespoon of flour
- 2 eggs, separated
- 2 tablespoons of Chablis (white wine)
- Salt, to taste
- Herbs butter, for frying

Instructions:
1. In a mixing bowl, make a thin paste by combining the flour, egg yolks, Chablis, and a pinch of salt. Ensure the paste is well mixed, and if it's too thick, add a little water to achieve a smooth consistency.

2. In another bowl, beat the egg whites until they form soft peaks, creating a snowy texture.

3. Blanch the sweetbread, calf's brain, and ox palate by boiling them with a bunch of herbs. This process removes any impurities and enhances the flavor.

4. Once blanched, cut the sweetbread, calf's brain, and ox palate into walnut-sized pieces.

5. Dip each piece of the blanched ingredients into the flour paste, ensuring they are well coated.

6. Next, dip the coated pieces into the beaten egg whites, allowing them to be completely covered.

7. In a frying pan, heat the herbs butter over medium-high heat. When hot, carefully add the coated pieces, frying them quickly until golden brown and crispy on all sides. This step should be done swiftly to prevent overcooking.

8. If desired, French beans can be served as a garnish with the Fritto Misto Alla Piemontese. Be sure to partially cook the French beans, dry them thoroughly, and dust with flour before adding them to the frying pan with the other ingredients.

9. Once the Fritto Misto Alla Piemontese and French beans are cooked, remove them from the pan and drain on paper towels to remove any excess oil.

10. Serve warm with a sprinkle of salt on top, allowing the crispy exterior and tender interior of the fried pieces to delight your taste buds.

Now that you've mastered the recipe for Fritto Misto Alla Piemontese, feel free to explore similar dishes that showcase the art of mixed fry from various regions around the world. Some popular variations include Japanese tempura, Spanish tapas such as calamares fritos (fried calamari), and Indian pakoras. Each of these dishes offers its unique blend of flavors and ingredients, making them perfect choices for those who enjoy the crispy and fried goodness of Fritto Misto Alla Piemontese.

Enjoy your culinary adventure with Fritto Misto Alla Piemontese, No. 126, and explore the world of mixed fry delights!

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