 | |
| Type | Antipasto or main course |
|---|---|
| Place of origin | Italy |
| Main ingredients | Meat or fish and vegetables |
Fritto misto (lit. 'mixed fry') is a mainly savoury dish popular in the cooking of various regions of Italy; a range of ingredients – meat, fish and vegetables – may be used: the ingredients are cut into small strips and deep-fried in oil. Each region varies the ingredients for its local version.Fritto misto may be served as anappetiser (antipasto) or as a one-plate buffet dish. In some places and at some times it has been cooked and served asstreet food. In many variants of the dish some sweet elements, such as fried apples oramaretti di Saronno biscuits, are included along with the meat, fish and vegetables.
Fritto misto has been familiar in Italy for many years. An engraving made in 1803 showsfritto misto being handed to a family group, and another, from 1816, shows an outdoor wood-burning stove, heating a cauldron of oil in which the fryer cooks his pieces ofbattered meat or fish while his assistant wraps a helping into a cone of paper for a customer.[1] The dish was known to non-Italians by the mid-19th century: it is mentioned inSand and Canvas (London, 1849) in a chapter reporting on eating out in Rome:
The Parisian chefsUrbain Dubois andÉmile Bernard included a detailed recipe forfritto-misto à l'italienne in theirLa Cuisine classique (1872), commenting, "The fritto-misto is a national delicacy of Italy; the Romans especially prepare it with the greatest care, because it is very important to them."[3] Like many other chefs and food writers, they emphasise the importance of eating the dish as soon as it is cooked: "The essential point is that the fry is served very hot, because as it cools it softens and thus loses all its qualities."[n 1] A New York article on "Christmas in Rome" at the end of the century referred to "fritto misto, a dish of brains, liver, potatoes and various vegetables, all fried that rich golden color which seems to be only obtainable in a foreign frying-pan".[4]
The frugal Roman street version offritto misto was often made ofoffal (brains,sweetbreads,liver) and vegetables, all battered and deep-fried.[1] More upmarketfritto misto was, and is, found inBologna, typically containing prime cuts such as strips of lamb and chicken along with the offal and vegetables.[5] In coastal areas afritto misto di pesce (lit. 'mixed fry of fish') is familiar. The main ingredients may include baby octopus,calamari rings, cod, sardines, shrimps andwhitebait.Fritto misto di pesce, is often named after the area from which it comes, such asfritto mistoligure orfritto misto dellalaguna.[6] Elsewhere in Italyfritto misto di verdure (with vegetables) is popular, and may include artichoke hearts and wild mushrooms.[6] A sweet element may be introduced to the mixed savoury ingredients, such asamaretti di Saronno biscuits or deep-fried fruit.[7]
| English translation | Main ingredients | Ref | |
|---|---|---|---|
| Fritto misto alla bolognese | Bologna-style | Strips of lamb cutlets and chicken, sweetbreads,mortadella, cubes of cheese, strips ofartichokes,aubergines,cauliflower,courgettes and courgette flowers,fennel, mushrooms, potatoes and tomatoes, with some sweet ingredients including apple fritters | [5] |
| Fritto misto alla emiliana | Emilia-style | Lamb testicles, brains, lamb chops or chicken breasts, liver, artichokes, Brussels sprouts, courgettes, cauliflower and tomatoes | [8] |
| Fritto misto alla fiorentina | Florence-style | Brains, liver, kidneys, sweetbreads, testicles, veal, artichokes, cauliflower, courgettes, potato andmozzarella | [9] |
| Fritto misto alla milanese | Milan-style | Veal escalopes, calf's liver, brains,cockscombs, cauliflower, artichokes and courgettes | [10] |
| Fritto misto alla marchigiana | Marche-style | Stuffed olives, brains, artichoke hearts, courgettes and minced veal | [11] |
| Fritto misto alla napoletana | Naples-style | Testicles, brains, potato, courgettes and courgette flowers, mozzarella and sliced boiled eggs | [12] |
| Fritto misto alla piemontese | Piedmont-style | Calf's liver, kidneys, brains, sweetbreads, lamb chops, chicken breast, beef fillet, artichokes, aubergines, cardoon and apples | [13] [14] |
| Fritto misto alla romana | Rome-style | Lamb chops, testicles, brains, artichokes, cauliflower and courgettes | [15] |
Most of these dishes are served with the addition of a small variety of sweet ingredients, such asamaretti di Saronno biscuits or deep-fried fruit. Afritto misto di verdure, with no specific regional origin, may contain artichoke hearts, carrots, cauliflower, courgette flowers, mushrooms,peppers and potatoes.[6][13]
