Name: Fritto misto (Mixed fry)
Yield: Makes 6 servings
Cuisine: Italy
Ingredients: 14 ounces (400 g) lamb or veal brains; 14 ounces (400 g) veal spinal cords, sweetbreads, or liver, or a combination; 1 pound (450 g) lard, or scant 1 cup (200 ml) medium-fruity extra-virgin olive oil; 7 ounces (200 g) flour; 3 eggs; 6 large artichokes; salt; juice of 1 lemon

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Artichokes are used in this recipe, but the vegetables can and should vary with the season. Eggplant and zucchini are good in summer, ovoli or other mushrooms in autumn. In winter, firm sweet custard cut into lozenge shapes can be added.

Ingredients

14 ounces (400 g) lamb or veal brains
14 ounces (

Europe
Italy
Fish course
Mediterranean
Winter
Autumn
Summer

Method

Rinse the lamb brains. Dry them and cut into pieces. If using the spinal cords, parboil them, remove the skin, and cut them into small pieces. If using the sweetbreads and/or liver, trim, rinse, and dry.

Fill a bowl with water and add the lemon juice. One at a time, trim the artichokes. Cut each artichoke in half lengthwise and remove and discard any c

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Ingredients

Method

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