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To the north of Italy with the delicious Piedmontese mixed fried fish!


Mixed fried Piedmontese

Suitable as a main course or as a single dish, this is what must not be missing in the original Piedmontese mixed fried recipe.

The tradition of Piedmontese mixed fried food has many years behind it. This typical dish continues to be very popular and no longer only in northern Italy. The preparation has spread throughout the boot, because it is simple and also useful. Originally, in fact, it was prepared with the leftovers of butchered meat , to avoid waste. It was – and still happens today – pork, lamb or veal offal, which were breaded in breadcrumbs and fried.

Over the years, the ingredients of Piedmontese mixed fry have changed slightly. To date, it is enriched with the addition of vegetables or varied with different meat combinations. To make it, offal, brains, sweetbreads, sausages are used. A special mention should be made for the vein, the liver (fricassà neira) and the lung (fricassà bianca) of the veal. Don’t forget to add the inevitable and delicious sweet semolina .

Mixed fried Piedmontese
Mixed fried Piedmontese

Preparation of Piedmontese mixed fry with the original recipe

  1. To begin with, prepare the fried sweet semolina . Pour the milk into a saucepan with the lemon zest. Cook, adding the sugar and then the semolina. Mix with a whisk and let it thicken for 10 minutes , adding 1 egg yolk before turning off. Pour it into a baking dish, lined with baking paper, and let it cool.
  2. Under running water, wash offal, sweetbreads and veal brains and chicken giblets.
  3. Blanch them for 3-4 minutes , then drain.
  4. Brown in a pan with a knob of butter, the liver and, then, the veal slice and the sausages.
  5. In a bowl, pour the minced chicken, bechamel , nutmeg, grated Parmesan and 1 egg. Mix and take a little of the dough at a time, to shape the croquettes.
  6. Take the semolina dough. Roll it out and cut it into diamonds .
  7. Fill a saucepan with seed oil and fry a few diamonds at a time. Gradually, put to cool on a tray, covered with absorbent paper.
  8. Pour the flour into a small bowl, 3 eggs (previously beaten) in another and the breadcrumbs in another.
  9. Taking one piece at a time, pass each piece of meat and the croquettes in the flour, then in the egg and finally in the breadcrumbs (making it adhere well).
  10. After the breading, fry a few pieces at a time. Then, bring them on a platter and add salt.
  11. Create a batter for the Piedmontese mixed fry, mixing 100 g of flour, 1 egg yolk and enough milk to make the mixture fluid.
  12. Dip the cut vegetables in this, then fry them in the pan. Let them cool on a tray.
  13. Serve everything and serve.

storage

Piedmontese frying requires a variety of ingredients, but the result is really tasty. Be sure to consume everything immediately, as storage is not recommended .

Another typical dish of Piedmont is the panissa Vercellese .


Riproduzione riservata © - WT

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