175. Fritto Composto alla Bolognese

Mixed Fry Bolognese Style

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Method

This fry, properly speaking, should be called “fine croquettes.” Take a piece of stewed lean milk-fed veal, a small brain either boiled or cooked in sauce, and a small slice of untrimmed prosciutto. Mince everything finely with a mezzaluna