Recipe courtesy of Ristorante Fini
Fritto Misto Modena
- Yield: 2 servings
- Total: 1 hr 40 min
- Prep: 10 min
- Cook: 1 hr 30 min
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
- 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.