Fritto Misto Modena

Total Time:
1 hr 40 min
Prep:
10 min
Cook:
1 hr 30 min

Yield:
2 servings

Ingredients
  • Custard:
  • 3 egg yolks
  • 2 ounces sugar
  • 1 1/2 ounces pastry flour, sifted
  • 1 3/4 cups milk
  • Vanilla bean
  • Bechamel sauce:
  • 2 tablespoons fresh butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk, heated
  • Salt, pepper, nutmeg
  • 2 veal sweetbreads
  • 2 sets lambs brains, or veal brains
  • 1 lemon, juiced
  • 6 by 1-inch squares vanilla custard, chilled
  • 4 ounces veronese salami
  • 3/4 cup bechamel sauce
  • Flour, egg, and bread crumbs, to coat meat and vanilla custard
Directions
Custard:

Beat the yolks until pale. Add sugar and then beat in flour. Warm the milk with the vanilla bean. Remove vanilla bean. Bring milk to a boil and pour over egg mixture. Pour back into saucepan and cook slowly until thickened. Add vanilla essence if necessary. Pour into a rectangular tray with 1-inch sides and chill until firm.

Bechamel sauce:

Melt the butter and add flour. Cook roux for 1 minute and then add heated milk to form a smooth sauce. Flavor with salt, pepper and nutmeg. Cook very slowly 20 minutes.

Soak sweetbread and brains in cold water for 1 hour. Drain and place into fresh water to cover and add some lemon juice. Bring slowly to a boil. Remove from the heat and drain. Skin sweetbreads. Preheat deep fryer to 375 degrees F.

Cut sweetbreads and brains into bite size pieces. Cut chilled custard into 1-inch squares. Cut salami into 1/2-inch lengths. Dip sausage into sauce and chill.

Dip all ingredients into flour then egg and finally bread crumbs. Place into the deep fryer basket and allow to cook 4 minutes. Recommended drink: Light dry red wine.


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