The Art of Cookery: Mixed fried meats - Italian Mixed fried meats from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines

MAIN COURSES


Fritto
(Mixed fried meats)
  • Preparation time: 30 minutes.
  • Cooking time: 20 minutes.
  • 800g meat
  • Plain flour.
  • 2 eggs.
  • Breadcrumbs.
  • Extra-virgin olive oil.
  • Salt.

 
For a really delicious meal you will need a good assortment of various meats such as chicken, turkey, rabbit, lamb and calf's brains.
 
The chicken should be fried skinless and the brains should be plunged in boiling water for a few minutes and the membrane then carefully removed. Cut all the meats into small pieces and toss in the flour. Dip each piece into the beaten, salted eggs.
 
The ribs of lamb and the turkey breast should be dipped first in the egg and then in the breadcrumbs. Drop the pieces into a generous amount of hot oil and fry gently on all sides for ten minutes. Increase the heat until they turn golden brown. Drain all the meats on kitchen paper and salt well before serving. Garnish with lemon quarters.
 
Fresh, mixed green salad goes well with this fry. In the past, lard or animal fat, both of which are much heavier than olive oil, were used for frying. Our ancestors must have been made of sterner stuff than us however, for Bartolomeo Sacchi, after admitting that the fritto was "a dish that is difficult to digest", went on to praise it, claiming that "it stifles bile and is good for the heart, liver and kidneys".

 
 
back
 




Italian Cooking Recipes
HOME
ART OF COOKERY
Setting the Table
APPETIZERS
FIRST COURSES
How to Cook Pasta
MAIN COURSES
FISH
VEGETABLES
CAKES & DESSERTS
Perfect Daily Bread
WINES
How to Taste Wine
SPECIAL
GLOSSARY
Contact Us
Useful Links
Suggestions
Sitemap


Info about the Art of Cookery newsletterInsert your email address and join the Art of Cookery newsletter:  
   





Copyright by Edizioni La Mandragora
All right reserved. Text may not be reproduced without the written permission of the Publisher
The Art of Cookery is a project by Aperion.it - Web Agency in Florence, Italy