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Saturday, October 24, 2009

Mixed fry: THE KING OF KITCHEN PIEMONTESE

HISTORY AND CURIOSITY 'ON FRIED Piedmontese mixed:
The stir-fry is perhaps the most representative dishes of Piedmontese cuisine. Not composed of ingredients fixed, but a variety of tastes and flavors that can change depending on the season • and preferences.
Only a few ingredients are considered mandatory for a good mixed fried Piedmontese meal, amaretti di Mombaruzzo softened in milk and squeezed dry slice, the sweetbreads, the brain, the veins of the liver white and black, sausage, fried chicken and costollette d 'lamb.
In ancient times it seems that the mixed fry was a popular traditional dish is cooked in the Piedmont region where the animals were slaughtered on the farms, to waste as little as possible were cooked giblets.

  foto tratta da wikipedia














 





INGREDIENTS:

MEAT:
- Lodging VEAL
- Sweetbreads
- Brains
- LIVER VEAL AND PORK

- SAUSAGE
- LAMB CHOPS
- CREST CHICKEN
- Chicken croquette

Vegetables:
- SLICED EGGPLANT
- SLICED ZUCCHINI
- PUMPKIN FLOWERS

MISCELLANEOUS:
- Panel of MEAL: 190 gr semolina
1 liter of milk
sugar
lemon zest

Bring to a boil the milk with sugar and grated lemon rind and add a rain semolina blended with the whip. Cook for five minutes, overturned into a mold and let cool for a day.

- Amaretti OF MOMBARUZZO
- head of Mushrooms
- FROGS
- OLIVE OIL
- Butter, flour, eggs
- Milk, breadcrumbs, salt

PROCEEDINGS

Cut all the meat and vegetables into small pieces, pass first in flour then in beaten egg and then in breadcrumbs. All in a frying pan with plenty of oil and butter, keeping in mind the different cooking times that require ingredients: fried Piedmontese mixed cooked to perfection must be ready all at the same time.
Lay down what has been prepared on one or more serving dishes hot, add salt and serve immediately.

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