Instructions: Once you are organized with all the ingredients at hand near the stove take a large frying pan and place on a moderate heat. First dip the pieces of meat etc in the egg mixture to which you wiD have added salt to taste. Dust in breadcrumbs shaking off any extra coating and fry gently in a little oil until golden on each side. Serve a mixture of your selection with lemon halves and a salad.

The work involved in making this dish is completely justified by the result for those who like food fried in breadcrumbs. A respectable fritto misto has to have at least 13 different types of meat which are carefully prepared and shallow fried at the last minute to arrive crispy and succulent on your plate. It is impossible to make this for many people at the most it is for 4 or 6. This is without doubt the Piemontese speciality par excellence and only enjoyable either in private or at a very good restaurant. You can choose any combination of ingredients but tak care to check the quantity of each. If you wish to use semolina boil a thick paste with milk and a little sugar stirring constantty. When cooled pour onto a plate allow to set and cut into small wedges.

Serves 6

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