Fritto misto
Fritto misto ( Italian for "mixed fried food") is a dish in Italian cuisine that cannot be assigned to any particular region.
On the coast, it is usually understood to mean fritto misto di pesce , in which small whole fish such as anchovies and young sea barbels , shrimps and small squids cut into rings are rolled in flour and briefly fried . Fritto misto di pesce is served with lemon and parsley .
Fritto misto di verdura consists of pre-cooked pieces of vegetables such as cauliflower , mushrooms , celery , green beans and zucchini , which are dipped in a batter made of flour, water and egg whites and also fried.
In Rome , fritto misto is still offered by street vendors today, and according to Ada Boni it used to be either fried vegetables or offal . A special variant are the stecchi in Bologna , which consist of small fried skewers with sweetbreads , poultry liver, tongue , cheese and truffle .
The dish is common under different names all over the Mediterranean and is slightly varied in Spain, Portugal, southern France and Italy. It is said to have come to Japan through Portuguese missionaries, where it is known as tempura - adapted to the local cuisine .
Web links
Individual evidence
- ↑ Gillian Riley: Fritto misto . In: Ders .: The Oxford Companion to Italian Food . OUP, Oxford 2007, ISBN 978-0-19-860617-8 .