Fritto Misto alla Fiorentina

Name: Fritto Misto alla Fiorentina (Fiorentine fritto misto)
Cuisine: Italian
Ingredients: 4 small lamb cutlets, trimmed; 100 g calf’s liver, thinly sliced; 200 g courgettes, thickly sliced; 4 young artichoke hearts, halved; 150 g calf’s sweetbreads; 150 g calf’s brains; flour to dust; light olive oil for deep-frying; salt and pepper; salt and pepper; freshly grated nutmeg; 300 g plain boiled potatoes; 30 g pecorino cheese, grated; 2 eggs, beaten; 4 eggs, beaten; lemon wedges to serve

Fiorentine fritto misto

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Thanks to the abundance of olive oil and fresh raw ingredients, the Tuscans love a good ‘fry-up’. This is a very popular dish, which can be changed according to whatever is available in any season and to your taste.

Ingredients

150 g calf’s brains
150 g calf’s sweetbreads
100 g

Europe
Italy
Main course

Method

First make the potato croquettes. Mash the potatoes in a bowl and add some nutmeg to taste, the beaten eggs and cheese. Mix well, then dust your hands with flour and shape the mixture into 8 croquettes.

Cut both the calf’s brains and sweetbreads into 8 chunks and blanch them in a pan of boiling water for 6–8 minutes; drain well and cut away the sinews and veins. Have all the other foods