Tuesday, 22 February 2011

GOURMET WORDS FROM THE ITALIAN RIVIERA: FRITTO MISTO ALLA GENOVESE


Olive oil is one of the keys for a succesfull fritto misto

Fritto misto is a stronghold of traditional Ligurian cuisine. Vegetables and meat (beef, veal, poultry…) chunks, offals, fruit slices, amaretti and latte dolce (custard) cubes are fried (separately) in first quality olive oil and set up in a sumptuous heap. The abundance of simple but delicious vegetables such as scorzonera (black goat's beard salsify) and cabbages is witnesses for the rural origin of this golden artwork – fritto di pesce (mixed fried fish) is in fact a recent innovation of coastal restaurateurs. Wine pairings: go for white sparkling IGT Colline Savonesi Lumassina.

No comments:

Post a Comment