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Aici puteti gasi ultimele noutati in domeniul gastronomiei profesionale, de la cele mai exotice preparate de bucatarie internationala si nu numai cu proponderenta in cea asiatica dar si in bucataria franceza la mancare gatita in casa.


FRITTO MISTO PIEMONTESE (FRIED MEAT AND VEGETABLES) BY FDL 10616210
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FRITTO MISTO PIEMONTESE (FRIED MEAT AND VEGETABLES) BY FDL EmptySun Sep 11, 2016 9:20 pm by Chef Pipos Petre

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» Pipos Petre is a Romanian chef currently working in Bucarest at the Hotel Minerva. After studying tourism in Istanbul (Turkey) and Bucarest (Romania) Pipos Petre worked in various establishmens such as the Intercontinental Hotel of Bucarest, the Partouch
FRITTO MISTO PIEMONTESE (FRIED MEAT AND VEGETABLES) BY FDL EmptyMon May 11, 2015 11:17 pm by Chef Pipos Petre

» Pipos Petre is a Romanian chef currently working in Bucarest at the Hotel Minerva. After studying tourism in Istanbul (Turkey) and Bucarest (Romania) Pipos Petre worked in various establishmens such as the Intercontinental Hotel of Bucarest, the Partouch
FRITTO MISTO PIEMONTESE (FRIED MEAT AND VEGETABLES) BY FDL EmptyMon May 11, 2015 11:15 pm by Chef Pipos Petre

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FRITTO MISTO PIEMONTESE (FRIED MEAT AND VEGETABLES) BY FDL

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Chef Pipos Petre

Chef Pipos Petre
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A uniquely rich Piedmontese dish that combines meat, vegetables, and fruit in a glorious mix of fried delights.
Ingredients
For the semolina

Sugar 200 g
Semolina 125 g
Milk 0,5 l
Lemon 1, the rind
Salt

For the dish

Veal steaks 4 small
Meatballs 4
Veal sweetbread 1
Veal spinal marrow 200 g, strips
Veal brain 1/2
Liver 4 slices
Sausage 4 pieces
Amaretti 4 biscuits
Apple 1, sliced
Pear 1, sliced
Zucchini flowers 4
Eggs 4
Breadcrumbs
Extra-virgin olive oil
Salt

Info box

Preparation time 1 h
Cooking time 40 m
Recipe category Main course
Recipe yield 4
Recipe cuisine Italian

Preparation

For the semolina
Place the sugar and the grated lemon rind in the milk and bring to the boil.

Very slowly add the semolina to the milk, mixing it in with a whisk. Cook for five minutes.

Next pour it into a mould and leave it to cool for a day.

For the fried ingredients
Parboil the brain, the strips of veal spinal marrow and the sweetbread for three minutes and drain well.

Slice all the meats and cut the cold semolina into diamond-shaped slices.

Dip the amaretti biscuits, slices of apple and pear in the flour. Beat two eggs.

Dip the semolina slices and the floured amaretti biscuits, apple and pear in the egg and then in the breadcrumbs.

Beat the other two eggs. Dip the meats in these beaten eggs and then in the breadcrumbs. Dip the meatballs in the flour.

Fry all the breaded ingredients in very hot extra-virgin olive oil in a cast-iron frying pan: first fry the sweet ingredients, change the oil and then fry the savoury ingredients.

In a separate pan, brown the floured liver for 3 minutes and the sausage, prick it first with a fork.

Serve piping hot. Finally, salt as necessary.

Wine Pairing: Grignolino d’Asti

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