FRITTO MISTO
Provided by Giada De Laurentiis
Time 20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the sauce: Combine the basil, pistachios, olive oil, lemon zest and garlic in a food processor. Pulse until roughly pureed. Remove the contents to a small bowl and stir in the mayonnaise and Parmigiano-Reggiano. Season with the salt.
- For the seafood: Fill a heavy-bottomed Dutch oven with 3 inches of oil and heat to 350 degrees F.
- Whisk together the rice flour, cornstarch, polenta, pepper and 1/2 teaspoon salt in a medium bowl. Working in batches, dredge the shrimp and calamari in the flour mixture and add to the hot oil, being careful not to overcrowd the pan and drop the temperature. Fry until light golden brown and cooked through, 1 to 2 minutes. Use a spider to remove the seafood to a paper towel-lined tray and season with a pinch of salt. Continue with the remaining shrimp and calamari. Serve hot alongside the pesto dipping sauce and lots of lemon wedges.
VEGETABLE FRITTO MISTO WITH LEMON MAYONNAISE
Recipe is by Giada De Laurentiis. I haven't seen the show it was on since we don't have cable tv anymore. Food TV is about the only thing I really miss. I did alter her recipe a bit to add an egg wash. I tried it without it and the flour just fell off in the oil.
Provided by LilPinkieJ
Categories Lemon
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For the fritto misto: In a medium bowl, mix together the flour, salt and pepper. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.).
- Mix the egg and water together to make the egg wash. Dip the cauliflower, green beans, fennel, garbanzo beans, and lemon slices in the egg wash, then dredge in the flour to coat. Fry the dredged ingredients for 1 to 3 minutes until lightly browned. Drain on paper towels.
- For the lemon mayonnaise: In a small bowl, whisk the mayonnaise and lemon juice together until smooth. Pour into a small dipping or serving bowl.
- Arrange the fritto misto on a platter and serve with the lemon mayonnaise.
- If you don't want the lemon mayo, a good squeeze of fresh lemon does the trick too! Try this with other vegetables too. I'm going to do eggplant and zucchini next.
Nutrition Facts : Calories 541.6, Fat 22.3, SaturatedFat 3.5, Cholesterol 68.2, Sodium 1831.5, Carbohydrate 77.1, Fiber 9.8, Sugar 6.2, Protein 12.9
FRITTO MISTO
Steps:
- Prepare the batter. In a mixing bowl, sift the flour and salt. Make a well in the center. Pour the olive oil and gradually beat in the water to make a smooth, thick batter. Cover and refrigerate for 1 hour. Before using, beat the egg whites until firm. Lightly fold the beaten egg whites into the batter.
- Preheat the oil to 375 degrees F.
- Thoroughly wash all the seafood in water. Drain. Dip the assorted seafood and vegetables in the prepared batter and shake off any excess batter. Cook in hot oil and fry until crisp and golden. Lift out and drain on paper towels.
- Fry the basil, sage and parsley, then drain. Sprinkle fried seafood with salt and divide onto 4 serving plates. Garnish with the fried herbs and lemon wedges. Serve immediately with Sauce Tartare.
- Combine the hard-boiled egg, capers, cornichon, anchovies, chives and parsley with the mayonnaise.
- Fold in the whipped cream. Chill and use as needed.
- Yield: 2 cups
- Recipe courtesy Wolfgang Puck, "Modern French Cooking for the American Kitchen" Houghton Mifflin, 1981.
FRITTO MISTO
Like Tempura (page 91), the Fritto Misto batter and technique can be used with almost any morsel of food. An old-fashioned Fritto Misto might have bits of veal or other meat, frog's legs, cock's combs, artichoke hearts, chanterelles or other mushrooms, zucchini or other vegetables, pieces of cheese, and, of course, fish. These days, it seems most people-including me-like a fish-based Fritto Misto, with perhaps a few pieces of vegetable thrown in. I have some suggestions here, but please use whatever you like. Because you'll have to fry in batches, and because it's good only when very hot, it's best to serve Fritto Misto as an appetizer and usually only to those guests who are willing to stand around in the kitchen. I don't think Fritto Misto needs more than fresh lemon as a "sauce," but you can use aïoli or even a light tomato sauce if you like.
Yield makes 6 or more servings
Number Of Ingredients 13
Steps:
- Put at least 3 inches of oil in a large, deep saucepan; a larger pan with more oil will allow you to cook more at once. Turn the heat to high and keep it there until the temperature reaches 350°F (a pinch of flour will sizzle). Then adjust the heat as necessary to maintain this temperature. While the oil is heating, prepare the vegetables.
- Make the batter: Combine 1 cup of the flour, the baking powder, salt, and pepper in a bowl; mix lightly with a fork. Mix together the egg and wine, then stir the mixture into the batter until smooth; the mixture should be just about the consistency of pancake batter.
- Dredge each piece of food lightly in the remaining flour, then dip into the batter and add to the oil. Do not crowd the food; you will have to cook in batches. Cooking time will be just as long as it takes for the pieces to become an appealing shade of gold, just 5 minutes or so.
- Drain on paper towels, sprinkle with coarse salt, and serve immediately, with lemon wedges or aïoli.
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