Name: Fritto Misto (Mixed Fry of Lamb Chops, Rice Croquettes, and Vegetables)
Yield: Serves 4
Cuisine: Italy
Ingredients: 3 or 4 black peppercorns Salt; 1 small eggplant; 1 bay leaf; 4½ to 5 ounces fresh mozzarella, cut into 8 one-inch cubes; 4 medium zucchini; 8 zucchini blossoms; 8 baby lamb chops or veal chops, about 3½ ounces each on the bone; 3 tablespoons fresh lemon juice; 3 cups water (optional); sweetbreads, cut into 4 equal pieces (optional); ¼ pound veal; 3 tablespoons olive oil; 8 baby artichokes; 1 clove garlic, crushed; ¼ cup dry white wine; 2 teaspoons chopped fresh marjoram or sage; Lemon wedges for serving; Parsley sprigs for garnish; 3 tablespoons cold water; ½ teaspoon freshly ground pepper; 1 teaspoon salt; 8 Rice Croquettes, shaped but not fried; 3 cups (all-purpose) flour; 2 large eggs; Peanut oil for deep frying

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

When I first arrived in Rome a friend recommended a Jewish restaurant named Piperno a Monte Cenci, located in the old ghetto. It became (and still is, thirty years later) my favorite restaurant in Rome. In the summer you can sit outside in a delightful courtyard and eat one of Piperno’s specialties, the fabulously elaborate fritto misto. Their classic recipe has brains, sweetbreads, and assorted vegetables, plus deep-fried bocconcini mozzarella.

Because it is one of my