6 oz. veal sweetbreads
6 oz. veal brains
6 oz. veal marrow from spine
3 oz. cocks combs
3 oz. chicken dumplings
6 pair frog’s legs
1 sliced eggplant, salted and drained for one hour
2 sliced zucchini
6 zucchini blossoms
6 oz. sweet semolina
6 mushroom caps
10 oz. breadcrumbs
6 eggs, beaten
How to make the Fritto Misto:
Clean the meats, vegetables and bone frog’s legs. Cut the meats into thin slices then flour the meats, and frog’s legs. Cut zucchini and eggplant into thick strips. Keep the zucchini blossoms and mushroom caps whole. Dip each piece into the beaten eggs, coat with breadcrumbs, pat the food to get rid of excess crumbs and set aside.
For chicken dumplings, mix 6 oz. already cooked chicken with 1 tsp. parsley, 4 tbs. breadcrumbs and 1 egg. Combine well to get a smooth mixture.
Then shape into small slightly elongated and flat dumplings. Four them in egg and in breadcrumbs, and set aside.
To make a semolino: bring a pint of milk to a boil with 1 tsp. sugar and 2 tbs. butter, sprinkle in 6 oz. semolina flour and cook while stirring for 20 mins. Add more milk if necessary, until semolino is cooked. Roll out the semolino into a 1-in. thick rectangle on a greased plate, then let cool and cut into triangles. Dip in flour, egg, and breadcrumbs and set aside.
Fry each of the food separately, as they require different cooking time. When golden brown on both sides remove from frying pan and place on paper towels.
When all the frying is finished, arrange the various pieces of food on a serving platter. Salt to taste. Serve very hot.
Speed is of utmost importance in a fritto misto and the amount will vary according to the number of people to be served. A good rule of thumb is always to use one piece of each kind of food for each person. Remember, for speed’s sake you can also limit the types of food to include in fritto misto. The recipe can also vary according to seasonal food availability.