Savor Piedmont’s Fritto Misto🍽️
Experience the authentic flavors of Italy with this traditional Piedmontese Fritto Misto recipe! This delightful mixed-fried dish combines a variety of meats and vegetables, making it a perfect choice for any gathering. Let’s dive into the recipe and bring a taste of Piedmont to your table. 🥂
Ingredients
For 5-6 people:
- 500g of mixed vegetables (eggplant, zucchini, bell pepper, mushrooms, onions, etc.)
- 1 apple
- 1 lemon
- 250g of meat (lamb or veal)
- 1 fresh sausage
- 2 lamb kidneys
- 1 fresh sausage
- 3-4 tbsp olive oil
- Parsley
- Salt, pepper
For the batter:
- 200g flour
- 3-4 tbsp olive oil
- 2 cups water
- 2 egg whites
- Salt, Cayenne pepper
Instructions
Step 1: Prepare the Meats and Marinade 🥩
- Cut the lamb kidneys in half. Slice the meat into thin strips. Cut the fresh sausage into 1 cm-thick slices (photo 1). Marinate all the meats in a mixture of Marsala wine, olive oil, chopped sage leaves, salt, and pepper. Let it rest.
2: Make the Batter 🌟
- Prepare the batter by mixing flour with olive oil, water, and a pinch of Cayenne pepper. Let it rest.
3: Prepare the Vegetables 🥕
- Wash and slice all the vegetables into thick slices (photo 2). For eggplants, slice them lengthwise (photo 3). Remove the core of the apple and cut it into slices.
4: Whip the Egg Whites 🍳
- Beat the egg whites until stiff, then gently fold them into the batter.
- Step 5: Fry the Ingredients 🍤
- Dip the slices of vegetables, apples, and meats into the batter and fry them immediately in hot oil. Fry in small batches to ensure even cooking. Drain on paper towels and keep warm.
Step 6: Presentation 🍽️
- Serve the fritto misto on a large platter, garnished with parsley. For added flavor, serve with tomato sauce.
If you want to add more variety, you can include semolina gnocchi made with egg yolks, cheese, and flour. Fry this gnocchi and serve it alongside your fritto misto for a deliciously diverse meal! 🍷
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- Check out our Fritters Section
- Explore more Fries
- Find out more about our Vegetable Recipes
