Italian Fritto Misto
For the meat
200 g veal liver
250 g veal brain
500 g loin of lamb
200 g pork fillet
250 g fresh sausage
For the sweet part
4 amaretto cookie or macaroon
1 apple
60 g prune
125 g semolina
1 lemon zest
100 g sugar
600 g all-purpose flour
5 egg
1 egg yolk
300 g breadcrumbs
1 l milk
For vegetables
200 g zucchini
200 g cauliflower
90 g white button mushroom (also called Champignon)
400 g artichoke
1 lemon
salt
frying oil
Prepare the sweet semolina: boil 2 cups (1/2 l) of milk with 1/2 cup (100 g) of sugar and the zest of one lemon. Sprinkle the semolina into the milk and cook for 2-3 minutes. Add an egg yolk, mix it into the semolina and then pour the mixture onto an oiled baking tray. Leave it to cool and then cut it into diamond shapes.
Prepare a batter with 4 cups (500g) of flour, two eggs and 2 cups (1/2 l) of milk and let it rest for about an hour. Check the density by dipping a spoon in the batter and, if necessary, dilute with a drop of milk.
Slice the apple into rounds. Clean and wash the mushrooms and cut them each one into four segments. Clean and wash the zucchini and cut them into sticks. Clean the artichokes, remove the outer leaves and stems and the internal ābeard.ā Cut the artichokes into segments and keep them in water and lemon juice until you need them.
Divide the cauliflower into florets; wash and blanch them in salted water until you can easily pierce them with a knife point. Drain and leave them to cool. Cut the veal liver into slices and remove any gristle. Cut the pork into slices and beat lightly with a meat tenderizer. Trim any excess fat off the lamb cutlets. Divide the sausage into bits.
Clean the brain under cold running water for 15-20 minutes then parboil it for 10 minutes in salted water. Let it cool, remove the membrane and cut it into pieces of the desired size. Bread the semolina diamonds, prunes, mushrooms, lamb cutlets, and slices of pork by dipping them first in flour and next in three beaten eggs. Lastly, roll them in breadcrumbs.
Drain the apple slices, amaretti, cauliflower florets, zucchini and artichokes of excess water and then dip them in the batter.
Fry each ingredient separately in plenty of boiling oil and drain on kitchen paper. Flour
the sausage, liver and brain and fry in another skillet. Once fried, put all the ingredients
together to serve the āfritto misto allāitaliana.ā