What is the typical Roman dish of the December 24 dinner? It is a rich mixed fried based on vegetables in batter, cod and apples. Find out how to prepare it with our recipe
Of gastronomic traditions of the parties there is practically one for each family. TO Rome, however, on the evening of Eve it does not cross and on the table can not miss a mixed fried vegetables, different from the classic Roman fried.
Find the differences between the fried Romans and the mixed fried Christmas
If we think about fried Romans they come to mind supplì, cod and pumpkin flowers. The classic fried mixed with the Roman, that of the books of gastronomic history, then provides also pandorato (bread in milk and then fried), croquettes, artichokes, ribs, brains, sweetbreads of lamb and lamb meat in general.
The mixed fried Christmasinstead, it is mainly based on seasonal vegetables (and no, pumpkin flowers are not in season on December 24) like potatoes, artichokes, broccoli, fennel, cauliflower and mushrooms and, strictly speaking, they can not miss apple slices, pass in the same batter of vegetables and fried too, to clean the mouth full of vegetables. To enrich even more the mixed fried Christmas you can also add some pieces of cod, always fried in batter, which are not bad.
The recipe for preparing mixed fried Christmas
Ingredients
– Potatoes
– Artichokes
– Broccoli
– Fennel
– Cauliflower
– Mushrooms
– Apple
– Cod fillets dipped for 24-48 hours in water to desalinate
– Sparkling mineral water
– Wheat flour
– Frying oil
– Salt
Method
First of all prepare the vegetables: wash them and reduce them into cymbals or slices. Dry them well and set aside. Wash the apple, remove the core and cut into slices too, sprinkling with a few drops of lemon to prevent blackening. If necessary also portion the fillets of cod and dry them well.
You do heat plenty of oil in a deep fryer or pot with a high edge preparing it batter: just mix water and flour until you get a thick, smooth and homogeneous mixture that comes down to fatigue and remains attached to the tines of the fork.
Immerse the ingredients in the batter and then dive a few pieces at a time in hot oil, but not steaming, to avoid lowering the temperature too much and obtaining a greasy and soggy fried. When the fritters are golden brown, remove them with a perforated spoon and let them drain onto kitchen paper. Salt only now and serve hot.
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