Recipe courtesy of Ristorante Fini

Fritto Misto Modena

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  • Total: 1 hr 40 min
  • Prep: 10 min
  • Cook: 1 hr 30 min
  • Yield: 2 servings
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Ingredients

Custard:

Bechamel sauce:

Directions

  1. 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:

  1. 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.
  2. 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.
  3. 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.
  4. Dip all ingredients into flour then egg and finally bread crumbs. Place into the deep fryer basket and allow to cook 4 minutes. 
  5. Recommended drink: Light dry red wine.

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