Home · Recipes · Gourmet Specialties · Special Dishes

Fritto Misto

4 servings

Ingredients

• Beef lung roast (nach Bedarf)
• Veal medallion (nach Bedarf)
• Pork medallion (nach Bedarf)
• Fat (for frying) (nach Bedarf)
• Veal head (cooked) (nach Bedarf)
• Veal brains (blanched) (nach Bedarf)
• Veal sweetbread (blanched) (nach Bedarf)
• Veal tongue (cooked) (nach Bedarf)
• Eggplant (peeled) (nach Bedarf)
• Cauliflower florets (pre-cooked) (nach Bedarf)
• mushrooms (quartered) (nach Bedarf)
• Tomatoes (for grilling slices) (nach Bedarf)
• Parsley (nach Bedarf)
• French fries (nach Bedarf)
• Lemon (nach Bedarf)
• tartare sauce (nach Bedarf)
• 150 g Flour
• Salt (nach Bedarf)
• 2 Stk Egg yolk
• Light beer (nach Bedarf)
• 2 Stk Egg white
• Pepper (nach Bedarf)

Instructions

1. Salt, pepper, and fry pencil-thick slices of beef lung roast, veal medallion, and pork medallion in some hot fat.
2. Salt, pepper, coat finger-thick slices of cooked calf's head, blanched calf's brains, sweetbread, and cooked calf's tongue as well as peeled eggplant, prepared cauliflower florets, and mushroom quarters with creamy beer batter, and deep fry both sides until golden yellow in plenty of medium-hot fat.
3. Arrange the fried and baked meat together with grilled tomato slices in the center of an oval plate.
4. Finely chop parsley and sprinkle over.
5. Arrange golden-fried french fries around the edge.
6. Garnish with lemon quarters and serve tartar sauce alongside.
7. For the beer batter: Whisk 150 g flour with a little salt, two egg yolks, and light beer as needed into a thick batter.
8. Gently fold in the stiff peaks of two egg whites.

Based on a cookbook by Hans Hofer (1964), adapted with AI.