Fritto alla romana
Instructions
Clean the brains and Sweetbreads and boiled in water and vinegar for about 10 minutes.
Remove the hard outer leaves of artichokes with a sharp knife and clean the heart from spinets.
Peel the potatoes and wash all other vegetables.
In a bowl, beat with a fork, the eggs and salt them.
Cut into small pieces all ingredients and then toss them first in flour, then in beaten egg.
FRY in plenty of hot olive oil, turning occasionally to brown evenly.
When they are cooked, put them to drain on paper of the bread and then serve them well.
Ingredients and dosing for 4 persons
- 2 artichokes
- 2 zucchini
- 2 potatoes
- 100 g of the lamb brain
- 100 g of sweetbreads of lamb
- 100 g of mozzarella
- 1/2 cauliflower
- Salt
- Flour
- 4 eggs
- Wine vinegar
- Abundant of olive oil