Prepare the sweet semolina ahead so it cuts cleanly. Set up separate breading dishes for sweet pieces and raw meat, and serve the different batches as they are ready.
Make ahead Prepare the semolina the day before and keep covered in the refrigerator at 4°C or below. Bread and fry the components shortly before serving.
Fritto misto alla piemontese
Prep 45 min · Cook 45 min · Rest 3 hr 20 min · Serves 4 · Difficulty Medium
Method
Bring milk, sugar and zest just to a boil. Whisk in the semolina and cook over low heat for 5–7 minutes, stirring until very thick and pulling away from the pan. Spread in one or more shallow dishes, choosing enough total area for a layer about 2.5 cm deep; use a smaller dish for a smaller batch. Let the steam subside for 20 minutes, then cover and chill for at least 3 hours until firm. Cut into diamonds about 4 cm across.Bring milk, sugar and zest just to a boil. Whisk in the semolina and cook over low heat for 5–7 minutes, stirring until very thick and pulling away from the pan. Spread in one or more shallow dishes, choosing enough total area for a layer about 1 in deep; use a smaller dish for a smaller batch. Let the steam subside for 20 minutes, then cover and chill for at least 3 hours until firm. Cut into diamonds about 1½ in across.
Cook the carrots with their butter, their water and 1 g salt, covered over low heat for 12–15 minutes, until tender; uncover to evaporate excess water. In another pan, cook sausage with its water for 5 minutes covered, then uncover and brown for 8–10 minutes, turning. Check the thickest center reaches 72°C. Keep hot for serving.Cook the carrots with their butter, their water and 1 g salt, covered over low heat for 12–15 minutes, until tender; uncover to evaporate excess water. In another pan, cook sausage with its water for 5 minutes covered, then uncover and brown for 8–10 minutes, turning. Check the thickest center reaches 161.6°F. Keep hot for serving.
Put the flour, beaten egg and breadcrumbs allocated to the sweet pieces into separate dishes. Coat semolina diamonds, apple slices and amaretti lightly in flour, then egg, then crumbs, pressing gently. Keep each type separate.Put the flour, beaten egg and breadcrumbs allocated to the sweet pieces into separate dishes. Coat semolina diamonds, apple slices and amaretti lightly in flour, then egg, then crumbs, pressing gently. Keep each type separate.
Heat the sweet frying oil to 170°C in a heavy pan. Fry the sweet pieces in small batches, turning once: allow about 2–3 minutes for amaretti, 3–4 for semolina and 4–5 for apple. They should be golden, with the apple tender. Drain on a rack and serve hot.Heat the sweet frying oil to 350°F in a heavy pan. Fry the sweet pieces in small batches, turning once: allow about 2–3 minutes for amaretti, 3–4 for semolina and 4–5 for apple. They should be golden, with the apple tender. Drain on a rack and serve hot.
Use clean dishes for the meat’s flour, egg and crumbs. Season the veal with 2 g salt and coat in that order. Fry in the fresh oil at 170°C for about 2–3 minutes per side, until golden and the center reaches 63°C; rest for 3 minutes. Discard any coating left after contact with raw meat.Use clean dishes for the meat’s flour, egg and crumbs. Season the veal with 2 g salt and coat in that order. Fry in the fresh oil at 350°F for about 2–3 minutes per side, until golden and the center reaches 145.4°F; rest for 3 minutes. Discard any coating left after contact with raw meat.
Pat the liver dry and dust with its flour. Heat its butter in a clean pan and cook the slices over medium heat for about 2–3 minutes per side, until cooked through to 72°C. Season with the remaining salt. Serve promptly with sausage, carrots, veal, sweet pieces and lemon wedges, bringing each batch to the table as it is ready.Pat the liver dry and dust with its flour. Heat its butter in a clean pan and cook the slices over medium heat for about 2–3 minutes per side, until cooked through to 160°F. Season with the remaining salt. Serve promptly with sausage, carrots, veal, sweet pieces and lemon wedges, bringing each batch to the table as it is ready.
