Fritto Misto Alla Milanese
from Italian Traditional Food

Fritto Misto alla Milanese is unusual

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Fritto Misto alla Milanese is made typically with ingredients such as sweetbreads, small lamb cutlets, brains, tiny potato croquettes, sliced courgettes and baby globe artichokes. There are several varieties of the Fritto Misto dish, hailing from different cities: Rome, Florence, Milan. They differ in the amount and type of ingredients in each dish and the way in which they are fried. Flour, egg-and-breadcrumb, and fritter batter are all used as coatings for the various ingredients: meat and offal, vegetables, or fish.

Serves: 4

Ingredients:

2 large escalopes of veal
6 oz calves liver (thinly sliced)
1/2 lb lambs sweetbreads
1/2 pint stock
2 sets of calves brains
2 lambs kidneys
1 small cauliflower
1 small marrow
2 baby globe artichokes
seasoned flour
2 eggs (beaten)
12 oz white breadcrumbs
6 oz butter (for frying)
2 oz butter (for sauce)
juice of 1 lemon

Ingredients for Potato Croquettes:

1 lb potatoes (boiled)
1 oz butter
1 egg yolk
2 tablespoons hot milk
salt and pepper (to taste)
1 egg (beaten)
breadcrumbs

Method:

1. First prepare all the ingredients before frying, then fry in the order given.

2. Bat the escalopes out thinly and cut each one into 3 pieces. Roll in seasoned flour.

3. Roll liver in seasoned flour.

4. Prepare the sweetbreads and simmer them in stock barely to cover until tender, drain and cool. Roll in flour, coat with egg and breadcrumbs.

5. Prepare the brains, blanch them, drain, cut in half, roll in flour, coat with egg and breadcrumbs.

6. Skin and split, or slice, the kidneys.

7. Break the cauliflower into sprigs, boil and drain it and roll in seasoned flour, then dip in beaten egg.

8. Slice the marrow, blanch and drain it, then roll in flour and dip in egg.

9. Boil the artichokes and cut them into quarters.

10. Prepare the potato croquettes.

11. Pass 1lb of boiled potatoes through a wire sieve, return to pan.

12. Beat in 1 oz butter, egg yolk, hot milk and seasoning.

13. Divide into cork-shaped pieces, roll in seasoned flour, brush with beaten egg, roll in dried breadcrumbs.

14. Fry in butter until golden-brown.

15. Heat a frying pan, put in some butter and begin to fry the ingredients in the order in which they were prepared, ie, begin with the escalopes and end with the potato croquettes, keeping them warm on a rack.

16. When all are done, pile up in a dish for serving.

17. Wipe out and reheat the frying pan, drop in the 2 oz butter, cook to a nut-brown colour, add the lemon juice and pour this sauce, foaming, over the fritto misto alla milanese.

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