Piedmontese mixed fried

Piedmontese mixed fried
Yield: 1

Piedmontese mixed fried

Piedmontese mixed fried recipe

One of the most well-known Piedmontese dishes is the mixed fry. Traditionally served as an appetizer, many new "pieces" have been added over the years, making it more suitable for serving as a main course.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes


  • 200 gr. of salsiccia
  • 2 large apples
  • 12 amaretti
  • 200 gr.
  • flour + flour to taste
  • Sparkling water to taste
  • 1 l. of milk
  • The grated rind of one lemon
  • Zucchero a piacere
  • Uova q.b
  • Oil for frying to taste
  • Burro q.b
  • Sale q.b
  • 200 gr. leg of veal
  • 200 gr. veal liver
  • 100 gr. veal brains
  • 100 gr. veal marrow
  • 100 gr. veal marrow


    1. To begin, prepare the semolina, which will need to cool: Bring the milk to a boil with the grated rind of a lemon and a little sugar to taste (depending on how sweet you want the semolina), then add the semolina flour and cook, stirring constantly, until you have a rather thick cream. Allow the semolina to cool in a rectangular mold. Remove the semolina from the mold once it has hardened and cut it into squares.
    2. Cut all of the meat into four equal portions of each type; peel and slice the apple
    3. Pass the meat and semolina through the flour, then the beaten egg, and finally the breadcrumbs before frying in a pan with plenty of oil and butter.
    4. Make your own batter (for example, with flour and sparkling water) and dip the apple slices and amaretti in it before frying.
    5. Fry one ingredient at a time to avoid flavor mixing, and change the oil when frying the sweet ingredients
    6. Once everything has been fried, season with salt. Serve immediately.

Nutrition Information



Serving Size


Amount Per ServingCalories 1301Total Fat 49gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 26gCholesterol 567mgSodium 388mgCarbohydrates 120gFiber 8gSugar 28gProtein 94g

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