Fritto misto alla Fiorentina
A main course full of surprises.
Today we’ll discover a main course beloved by many, including myself.
6 slices of veal rump
250 g sweetbread
250 g kidneys
12 bits of brains
12 bits of back
6 slices of heart
6 slices of liver
12 cauliflower tops
Dip the veal slices in the flour, in the egg and lay them in the breadcrumbs and fry in hot oil, drip on paper towel.
Sear the brains, divide it in pieces, dip them in flour, dip in the egg and fry in the butter. Sear for seven minutes the sweetbread in little salted water, drip them, cut them in 1 cm-thick slices, dip in the flour, dip in the egg and lay in the breadcrumbs, fry in butter and drip.
Leave the back in cold water for approximately 1 hour, drip them, take off the membrane, sear, cut it in pieces, dip in the flour, dip in the egg, lay in the breadcrumbs and fry in the butter. Dip in the flour the liver slices and fry them in butter, do the same with heart and kidneys. Cut the zucchinis in sticks, dip them in the flour them and fry in hot oil. Dip in flour and fry raw cauliflower tops. Divide the artichokes in four, flour them, place in egg and breadcrumbs and fry in hot oil.
Every fried piece shall only be salted after being dripped. Place the brains at the center of the plate, together with sweetcrumb, back, kidneys and heart slices, followed by veal and liver and vegetables all around.
It certainly isn’t the lightest course ever, but with a good walk in Florence you’ll certainly burn it all and feel fulfilled.