Piedmontese cuisine Main courses Italy Piedmont

Piedmontese mixed fry

Name: Piedmontese mixed fry
Prep time: 135 min
Cook time: 45 min
Total time: 900 min
Yield: 6 persone
Cuisine: Italy, Piedmont
Ingredients: 4 pz Chicken cutlets; 4 pz Veal cutlets; 0,5 pz Brain; 8 pz Lamb cutlets; 4 fette Liver; 200 g Calf spinal marrow; 1 pz Sweetbread; 8 pezzi Sausage; 4 pz Veal meatballs; 4 pz Amaretti; 2 pz Reinette apples; 200 g Fine wheat semolina; 500 ml Milk; 200 g Sugar; 1 pz Lemon; 2 pz Porcini mushrooms; 4 pz Eggs; q.b. Breadcrumbs; q.b. Extra virgin olive oil; q.b. Salt

Piedmontese mixed fry alternates meats, offal, sausage, sweet semolina, amaretti, apples and mushrooms, breaded and fried separately.

Preparation 2 h 15 min

Cooking 45 min

Resting 12 h

Total time 15 h

Servings 6 persone

Difficulty Difficile

Seasonality

Spring Summer Autumn Winter

Celebrations and special occasions Sunday lunch For sharing Traditional

Ingredients

For 6 persone

Savoury elements

Chicken cutlets

4 pz

Veal cutlets

4 pz

Brain cleaned

0,5 pz

Lamb cutlets

8 pz

Liver

4 fette

Calf spinal marrow

200 g

Sweetbread

1 pz

Sausage

8 pezzi

Veal meatballs

4 pz

Sweet elements

Amaretti

4 pz

Reinette apples

2 pz

Fine wheat semolina

200 g

Milk

500 ml

Sugar

200 g

Lemon zest only

1 pz

Other elements

Porcini mushrooms

2 pz

For breading

Eggs

4 pz

Breadcrumbs

q.b.

For frying

Extra virgin olive oil to be changed frequently

q.b.

To finish

Salt

q.b.

Before you start

You will need

Saucepans

Iron frying pans or deep fryer

Bowls

Slotted spoon

Kitchen paper

Contains or may contain: Glutine, Uova, Latte, Frutta a guscio.

Method

Prepare the sweet semolina

Bring the milk to the boil with the sugar and lemon zest. Sprinkle in the semolina, stir and cook for about 5 minutes. Spread into a mould and leave to cool completely.

The source recommends preparing it the day before.

Prepare the offal

Blanch the brain, spinal marrow and sweetbread for a few minutes, drain and cut into even pieces.

Breading

Cut the semolina into diamond shapes. Flour the amaretti. Dip the semolina and amaretti in egg and breadcrumbs. Bread the meats, mushrooms and apples separately.

Prepare the meatballs

Mix minced meat, egg, Parmesan and pepper, shape into small meatballs and bread them.

Fry

Fry the sweet elements first and then the savoury ones separately, changing the oil frequently. Brown the liver and sausage separately.

Serve each element as soon as possible.

Serve

Arrange the mixed fry on a large platter and serve immediately with lemon wedges.

Good to know

Tips

Fry a few pieces at a time and keep the sweet and savoury elements separate. The fried food must reach the table very hot.

Variations

The composition varies according to the area and family; the documented version includes beef offal, sweet semolina, amaretti, apple, mushrooms and sausage.

Storage

Storage is not recommended: mixed fry is best when freshly prepared.

History and territory

Behind this recipe

Piedmont, Italy, links mixed fry to peasant cooking and the need to use every part of the slaughtered animal. Over time, the dish has been enriched with sweet components, fruit, mushrooms and different meats.