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3. Working in batches, dip the zucchini, mushrooms and apple in the batter, letting any excess batter drip back into the bowl; add to the hot oil and fry, turning once, until golden brown, about 2 minutes per batch. Using a slotted spoon, transfer the fritto misto to the paper towels and season with salt. Serve right away.
1. Set a steamer basket over 1/2 inch of water in a medium saucepan. Cover and bring the water to a boil. Add the cauliflower, cover and steam over moderately high heat until crisp-tender, about 1 ...
The stuffed olives follow the same procedure but are later pitted, filled with minced meat, and deep-fried in oil. They can be served by their own or with other types of fried food (lamb cutlets, zucchinis, artichokes, cream) to create the so-called fritto misto all'ascolana (lit. ' Ascoli mixed fried '). They might be still hot when served and ...
Cheese, cold cuts and wine are central to Italian cuisine, and along with pizza and coffee (especially espresso) form part of Italian gastronomic culture. [17] Desserts have a long tradition of merging local flavours such as citrus fruits, pistachio and almonds with sweet cheeses such as mascarpone and ricotta or exotic tastes such as cocoa ...
Antipasto misto di mare; ... (Bianco e nero), fritto misto alla genovese di frattaglie d'agnello note come (coratella) [34] ... Head cheese; Trippa alla genovese; Sbira;
Remove the Dutch oven from the oven, lift off the lid, and stir in a glug of white wine, 1 more cup chicken stock, some freshly-grated Parmesan cheese, a couple pats of butter, plus a pinch of ...
Zucchine alla scapece, deep fried sliced zucchini dressed with vinegar and fresh mint; Melanzane a funghetto, fried aubergines, in two versions: stick-shaped and fried, then dressed with cherry tomato sauce, or dice-fried, with no tomato; Peperoni in padella, sliced peppers pan-fried with black Gaeta olives and capers
Piedmontese cuisine is the style of cooking in the Northern Italian region of Piedmont.Bordering France and Switzerland, Piedmontese cuisine is partly influenced by French cuisine; this is demonstrated in particular by the importance of appetizers, a set of courses that precede what is traditionally called a first course and aimed at whetting the appetite.