8 gran fritto misto alla piemontese

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8 gran fritto misto alla piemontese

  1. 1. GRAN FRITTO MISTO ALLA PIEMONTESE FOR 4-5 PEOPLE The birth of this rich dish is connected to the saying, typical of rural people: "Dal crin as campa via gniente" ("don't waste any part of the pig").  In fact the fritura mescia (a fried dish) was originally prepared when the pig was butchered. This dish was suitable for festive meals and was based on black puddings, lungs (fricassà bianca) and liver (fricassà neira). New ingredients have been added over the years. 
  2. 2. INGREDIENTS: <ul><li>Meat: </li></ul><ul><li>sliced veal, </li></ul><ul><li>sausages, </li></ul><ul><li>lamb or kid chops, </li></ul><ul><li>veal or pork liver, </li></ul><ul><li>lamb giblets, </li></ul><ul><li>veal kidney, </li></ul><ul><li>frogs, </li></ul><ul><li>brains, </li></ul><ul><li>pig's trotters </li></ul><ul><li>and beef marrow.  </li></ul><ul><li>Vegetables, </li></ul><ul><li>fruits and sweet ingredients: </li></ul><ul><li>aubergines, </li></ul><ul><li>courgettes, courgette </li></ul><ul><li>flowers, mushrooms, </li></ul><ul><li>apples, macaroons, </li></ul><ul><li>pieces of semolina </li></ul><ul><li>pudding.  </li></ul><ul><li>Coating: </li></ul><ul><li>Flour . </li></ul><ul><li>eggs , </li></ul><ul><li>milk,bread-crumbs </li></ul><ul><li>and salt . </li></ul>
  3. 3. AFTER CLEANING AND CUTTING THE MEAT AND THE VEGETABLES, AND AFTER SOFTENING THE MACAROONS IN SOME MILK, YOU ARE READY FOR THE COATING. Since the ingredients have to be covered with flour, and some of them also put in a batter (made of flour,milk and egg) or in bread-crumbs, you have to check the cooking time and the oil temperature carefully. Fry in olive oil that you can enrich using some butter. The golden brown colour will show you the right cooking point. and…
  4. 4. … THAT'S THE RESULT!!!

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