Fritto Misto Modena

Recipe Ingredients

2		Veal sweetbreads
2		Sets lambs brains or veal brains
1		Lemon - juiced
6		One-inch squares Vanilla Custard - chilled
4 oz	113g	Veronese salami
3/4 cup	177ml	Bechamel Sauce - (see below)
		Flour - as needed
		Beaten egg - as needed
		Bread crumbs - as needed
		Vanilla Custard
3		Egg yolks
2 oz	56g	Sugar
1 1/2 oz	42g	Pastry flour - sifted
1 3/4 cups	414ml	Milk
		Vanilla bean
		Bechamel Sauce
2 tablespoons	30ml	Fresh butter
2 tablespoons	30ml	All-purpose flour
1 1/2 cups	355ml	Milk - heated
		Salt - to taste
		Freshly-ground black pepper - to taste
		Nutmeg - to taste

Recipe Instructions

Custard: Beat the yolks until pale. Add sugar and then beat in flour. Warm the milk with the vanilla bean. Remove vanilla bean. Bring milk to a boil and pour over egg mixture. Pour back into saucepan and cook slowly until thickened. Add vanilla essence if necessary. Pour into a rectangular tray with 1-inch sides and chill until firm.

Bechamel Sauce: Melt the butter and add flour. Cook roux for 1 minute and then add heated milk to form a smooth sauce. Flavor with salt, pepper and nutmeg. Cook very slowly 20 minutes.

Soak sweetbread and brains in cold water for 1 hour. Drain and place into fresh water to cover and add some lemon juice. Bring slowly to a boil. Remove from the heat and drain. Skin sweetbreads. Preheat deep fryer to 375 degrees.

Cut sweetbreads and brains into bite-size pieces. Cut chilled custard into 1-inch squares. Cut salami into 1/2-inch lengths. Dip sausage into sauce and chill.

Dip all ingredients into flour then egg and finally bread crumbs. Place into the deep fryer basket and allow to cook 4 minutes.

This recipe yields 2 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0099) - from the - TV FOOD NETWORK

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