Fried Meats
The king of Italian fried meats is without doubt the beef or veal cutlet, though just about everything finds its way into the fry pot in some part of the country, especially lamb and chicken.
Delfina-Style Stuffed Meat -- Carne Farcita alla Delfina
Delfina-Style Stuffed Meat, or Carne Farcita alla Delfina: This is a tasty dish that will work nicely as an antipasto, in a Piemontese fritto misto, and will also serve to perk up tired appetites.
Delfina-Style Stuffed Meat, or Carne Farcita alla Delfina: This is a tasty dish that will work nicely as an antipasto, in a Piemontese fritto misto, and will also serve to perk up tired appetites.
Stuffed Cannoli -- Cannoli Farciti
Stuffed Cannoli, or Cannoli Farciti: Most cannoli are sweet, the glorious ricotta-filled Sicilian Carnival pastries. Not all, however, this savory cannolo recipe is from Cavalcanti, the great 19th century Neapolitan gastronome; the recipe will serve 6, and will be a delightful part of a platter of mixed fried foods for a larger party.
Stuffed Cannoli, or Cannoli Farciti: Most cannoli are sweet, the glorious ricotta-filled Sicilian Carnival pastries. Not all, however, this savory cannolo recipe is from Cavalcanti, the great 19th century Neapolitan gastronome; the recipe will serve 6, and will be a delightful part of a platter of mixed fried foods for a larger party.
Fried Boiled Meat, Milanese Style -- Fritto di Lesso alla Milanese
Fritto di Lesso alla Milanese, or Fried Boiled Meat, Milanese Style: One of the delights and drawbacks of making broth at home is having to deal with the boiled meat you also get from the process. While it is quite nice served as is with a variety of sauces and boiled vegetables, one can only do this so often before it becomes tiring. Here's a traditional Milanese option.
Fritto di Lesso alla Milanese, or Fried Boiled Meat, Milanese Style: One of the delights and drawbacks of making broth at home is having to deal with the boiled meat you also get from the process. While it is quite nice served as is with a variety of sauces and boiled vegetables, one can only do this so often before it becomes tiring. Here's a traditional Milanese option.
Frying and Chowing Down Neapolitan Style -- Frienno e Magnanno alla Napoletana
The translation of the name is literal; the happy diners traditionally consume this Neapolitan fritto misto as the just-fried foods are skimmed from the pot and drained. This of course means that the cook eats separately (if at all), unless everyone moves to the kitchen or you have a portable burner set you can set up where you're dining. The Neapolitan oil of choice is rendered lard, but you are quite free to use peanut oil or whatever other oil you prefer.
The translation of the name is literal; the happy diners traditionally consume this Neapolitan fritto misto as the just-fried foods are skimmed from the pot and drained. This of course means that the cook eats separately (if at all), unless everyone moves to the kitchen or you have a portable burner set you can set up where you're dining. The Neapolitan oil of choice is rendered lard, but you are quite free to use peanut oil or whatever other oil you prefer.
Mixed Fried Foods Piemontese Style -- Fritto Misto alla Piemontese
This is sumptuous and extremely varied, with a pleasing combination of sweet and savory. It's ideally suited for an important occasion, and will work best with a good Dolcetto or unoaked Barbera. The organ meats may be hard to find, but will add variety. If you chose not to include them increase the other meats, or add something else, for example slices of turkey breast and chicken drumsticks. The important thing is that there be balance...
This is sumptuous and extremely varied, with a pleasing combination of sweet and savory. It's ideally suited for an important occasion, and will work best with a good Dolcetto or unoaked Barbera. The organ meats may be hard to find, but will add variety. If you chose not to include them increase the other meats, or add something else, for example slices of turkey breast and chicken drumsticks. The important thing is that there be balance...
Flavored Breadcrumbs
Making flavored breadcrumbs for breading fried foods, sprinkling over casseroles, or using in fillings is quick and easy. They also make nice gifts.
Making flavored breadcrumbs for breading fried foods, sprinkling over casseroles, or using in fillings is quick and easy. They also make nice gifts.
Milanese Cutlet: Cotoletta alla Milanese
A breaded veal cutlet is simple, but can reach great heights.
A breaded veal cutlet is simple, but can reach great heights.
Veal Parmigiana: La Cotoletta alla Bolognese
Veal cutlets, breaded, with cheese, tomato and prosciutto.
Veal cutlets, breaded, with cheese, tomato and prosciutto.
Artusi's Milanese Cutlet: Cotoletta alla Milanese dell'Artusi
"Anyone can make a veal cutlet," says Artusi, who proposes a tasty variation.
"Anyone can make a veal cutlet," says Artusi, who proposes a tasty variation.
Cutlet with Prosciutto: Cotoletta col Prosciutto
Again a breaded veal cutlet, this time with prosciutto.
Again a breaded veal cutlet, this time with prosciutto.
Cutlets stuffed with Provolone: Cotolette Farcite di Provolone
Cutlets folded over slices of cheese, breaded, and fried: Tremendously satisfying!
Cutlets folded over slices of cheese, breaded, and fried: Tremendously satisfying!
Fried Chicken for Hanukkah
Zesty fried chicken commonly served at the Festival of Lights.
Zesty fried chicken commonly served at the Festival of Lights.
Fried Meatballs: Polpette di Carne Fritta
One wouldn't expect fried meatballs to work with a sparkling wine, but Franciacorta Satèn can match them.
One wouldn't expect fried meatballs to work with a sparkling wine, but Franciacorta Satèn can match them.