Tag: Mixed

Mixed fried vegetables recipe – Italian Cuisine

Unlike other Roman fried foods, in this case, the ingredients are only lean: winter vegetables and, inevitable, sliced apples. It is also common to see anchovies and cod added to reinforce everything. Frying is obviously good hot but, considering the many ingredients, it is common practice in home kitchens to prepare it in the late afternoon a little at a time and keep it warm and then consume it in the evening

Ingredients for the BATTER

110 g iced sparkling water
100 g 00 flour
100 g rice flour
80 g dry white wine
60 g extra virgin olive oil
4 egg whites

Ingredients for FRIED

150 g pumpkin pulp
170 g white cauliflower in sprigs
170 g purple cauliflower in sprigs
100 g broccoli in sprigs
100 g Roman broccoli in sprigs
100 g white potato
100 g purple potato
100 g sweet potato
10 sage leaves
3 artichokes
1 red onion
1 carrot
1 red apple
peanut oil
salt
pepper

Duration: 1 h

Level: Medium

Doses: 6-8 people

FOR THE BATTER
Jumbled up the flour with the rice flour, add the egg whites (they will be used to swell the batter during cooking and to make it adhere to the vegetables), finally the oil. Stir with a whisk, then diluted with very cold sparkling water.

FOR THE FRIED
Cut slice the pumpkin.
Peel the potatoes (white, purple and sweet) and cut them into sticks. Wash the sage leaves.
Clean the artichokes, leaving 2 cm of stem, empty them of the internal fluff (pappus) and cut each into 8 wedges.
Cleanse onion, cut into slices and separate the rings.
Peel carrot and cut it into slices on the bias.
Cored the apple without peeling it, then cut it into slices.
Immerse the vegetables in the batter and fry them in plenty of hot peanut oil (175 ° C), a few at a time, leaving the potatoes and purple cauliflowers for last. When they are golden, drain them on kitchen paper, add salt and pepper.
Serve fried food accompanied with sauces of your choice: we chose a mayonnaise enriched with finely chopped carrots, capers and chives.
To know: clean the oil frequently, removing the crumbs of batter that gradually detach from the vegetables with a fine sieve: in this way you will prevent them from burning, ruining the oil and sticking to the vegetables while cooking.

Recipe: Fratelli Lebano, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Mixed fried foods: many recipes to never make it the same – Italian Cuisine

If just one is not enough for you, browse our best mixed fried foods. From sea or land, but always irresistible

When you go out for lunch or dinner with friends, there is no better way to open the dance. The Italian-style mixed fried food it is one of the most convivial dishes ever, perfect as an appetizer, aperitif or single dish. There isn't just one: it can be sea, land, salty and even sweet. Each region has its own version, from the Neapolitan cuoppo to the Piedmontese mixed fry. And if the ingredients change throughout the boot, one thing is certain: you need to know how to fry well.

The rules for perfect mixed fried foods

Let's start here: how do you prepare a well done mixed fry?

Let's start from choice of oil: it is preferable to use seed oil, such as peanut oil, which has a higher smoke point and allows you to fry without burning or developing harmful substances. Extra virgin olive oil? It is possible to use it, but its intensity may cover other flavors.

Also there amount of oil it is important: it must be abundant, so that the ingredients are completely immersed. It also needs to be hot. With the bread crumb test, you should be okay: once immersed in oil, if it immediately returns to the surface, surrounded by bubbles, then it's time to fry.

At this point you begin to fry a few pieces at a time, to avoid the risk of lowering the temperature of the oil and obtaining a slightly crunchy and very greasy fried food. The ideal, in the case of a mixture, is to fry the different qualities and sizes individually, in order to carry out a correct and uniform cooking.

To make the fried food very crunchy, rely on breading. Only white flour, durum wheat semolina or with a batter.
The tempura recipe, based on very cold sparkling water and rice flour, is perfect: its secret lies in the thermal shock between cold batter and boiling oil, which guarantees a light and extra crunchy result.

All that remains is to move on to the most popular mixed fried foods in our country.

Mixed fried fish

What is fried fish? The name explains it all: the paranza is the typical Italian trawler fishing boat. They are mainly used small fish, always different according to the regions of Italy and the seasons: squid, shrimp, mullet, cod, sole or anchovies are floured, fried in boiling oil and served with a few lemon wedges.

Mixed fried Neapolitan: the cuoppo!

At the top of the list of mixed fried foods, the Neapolitan one cannot be missing, o ’cuopp, which can be from the sea or from the land, but is always served in the iconic foil. What is it made of? That of fish includes anchovies, squid and battered octopus. Always in combination with the zeppoline of pasta grown with seaweed.

His version of Earth it is among the most opulent mixed fried foods there is, but its richness does not prevent a true Neapolitan from ordering it without hesitation as an appetizer, before pizza. Inside you can find potato croquettes, fried mozzarella, pasta omelettes, montanarine, zeppoline of grown pasta and arancini. A true paradise that contains the concept of Campania street food in a cuoppo.

Mixed fried Piedmontese

The Piedmontese mixed fry is a symbolic dish of the peasant cuisine that it brings together sweet and salt. Tradition has it that there are 18 ingredients to combine, from the most varied cuts of meat (including offal) to vegetables, such as carrots, courgettes and artichokes, up to apples, amaretti and semolina.

If you can't wait to fry, go back up and browse ours gallery of mixed fried foods, cuoppi and delicacies: you will find many recipes, original combinations, accompanying sauces and ideas to compose your very personal mixed fried food as you like.

Mixed boiled meat: the best restaurants in the Langhe – Italian Cuisine

It is something more than a dish: it is the essence of Piedmontese meat cuisine, with immutable rules. Here are seven places to enjoy it to the fullest

7-7-7: a sequence that has nothing to do with the Jewish Kabbalah or the Neapolitan Grimace. But in fact it tells a magic, that of the Piedmontese mixed boiled meat. Because the recipe – codified by the Confraternita del Bollito e della Pera Madernassa, based in Guarene – foresees seven main cuts of beef: soft (long muscle of the shoulder traversed by cartilage), scaramella (white cost of real, high part of real), walnut (thigh muscle), brisket, pointed bow, priest's hat (upper part of the shoulder blade with muscles) and breech (upper part of the rump between sirloin and thigh). Then seven secondary cuts, what the Piedmontese define as'trimmings': tongue, head with muzzle, tail, paw, hen, cotechino, loin. And five more bagnèt or sauces (green, red, mustard, cugnà, honey) although there are texts that include seven, doubling the green one (rich and rustic) and adding the classic horseradish. If that were not enough, they are needed proper side dishes: onions mashed in butter, boiled potatoes, boiled turnips, boiled cabbage leaves, courgettes and fennel sautéed in butter, boiled carrots.

And in the end, it takes the broth

A decidedly demanding recipe for the body of those who consume and prepare it, so much so that at the end you drink one small cup of broth, Made with all the cuts used, with a spoonful of Barbera or with grated cheese. But above all it is a dish that in the traditional recipe is difficult to recreate at home, without a good kitchen and a good experience. This is why it makes sense for boiled meats to go to the Langhe to find it in the complete version or as close to completeness as possible. Let's say a boiled meat of "five cuts and four sauces" but perfectly executed. Hence our selection of places, where obviously you can also taste the specialties that have made the Langhe famous and where you can find valid cellars. There can only be seven, of course. And if you want to pay tribute to the protagonists who sacrifice themselves to make this dish great, the best opportunity is there Carrù Fat Ox Fair to be held on December 16th

Osteria del Borgo – Carrù

The 'den' of the Lubatti family: here the mixed boiled meat is available throughout the year in the canonical version. Tripe and financier are also enjoyable. Cellar with 400 labels, including important ones.

Vessello d'oro – Carrù

It is located in a building in the center and is about to celebrate 135 years of activity. For 40 years, the Cravero family has managed it with passion and competence. Only Piedmontese cuts of meat for the integralist boiled meat.

Modern – Carrù

In spite of the sign, it is a historic place in the town: it dates back to the early 1950s when it hosted the 'breakfasts' of those who dealt with the meat market. Boiled as impeccable as the tajarin and plin

Trattoria del Bollito – Alba

Certainty on the subject, just outside the historic center. People also come to taste fresh pasta, but the best is represented by the traditional boiled meat cart with sauces. Modern tavern environment.

Hope – Farigliano

An old trattoria that Maurizio Quaranta, a renowned chef in Alba, has brought back to the best of times. Here the gastronomic memory of the Langhe – including boiled meat – is revisited with class and touches of the author.

Boccondivino – Bra

This is where the history of Italian cuisine was made, given that Slow Food was born in its courtyard – 34 years ago. In the kitchen, time has stopped: local recipes and products almost all of the Presidii. The boiled meat is very classic.

Moon in the Well – Neive

The reference in the Langa del Barbaresco, where the mixed boiled meat is served throughout the cold season. The seven classic pieces arrive on the table, inside a large cocotte, immersed in hot broth. It is drunk very well.