100 gr Veal brains
50 gr Sweetbreads
100 gr Pork liver
4 Veal escalopes
4 Lamb chops
4 Fresh porcini mushroom caps or other meaty mushrooms
100 gr Semolina
½ l Latteria Soresina Milk
Vanilla 1 pinch
80 g Sugar
8 Amaretto biscuits
½ l Oil for frying
200 gr Latteria Soresina butter
4 wooden skewers
A slightly revised version of the mixed fry from the Piedmont region of Italy, with a hint of Ligurian influences…
MIXED MEAT FRY
Boil the milk with the grated lemon zest, sugar and vanilla, add the semolina, mix thoroughly and simmer for 15 minutes. Line a rectangular pan with baking paper, pour out the cooked semolina and let cool. Cut a number of forms that are all the same. Cut the brains, sweetbreads and veal into small morsels and slice the liver. Slice the courgette and aubergine into long strips. Peel the apple and slice into rounds. Beat and even up the slices of veal and the lamb chops.
Wash the snails thoroughly and dry.
Beat the eggs with salt and pepper. Flour the meats, dip them in the egg and breadcrumbs. Heat the oil and butter and fry one at a time.
The snails should be dusted with flour only and the amaretto biscuits soaked in milk, squeezed and then simply floured.
Drain on absorbent paper and serve immediately.