Hi incurable travellers,
Our meal in Langhe and Roero in the footsteps of tradition continues with ‘ravioli del plin’ – tasty rectangular agnolotti with a filling of braised meat, mixed with rice and seasoned with meat sauces or with the more traditional seasoning butter and sage; or with a plate of steaming ‘tajarin all’albese’, which are similar to the classic tagliolini but much thinner.
There is a discussion going on about their preparation: those who prefer the whites and those who abound with the yolks, to obtain a more golden product or to balance the flavours.
For the main courses, there is a world of scents and flavours: from the strongest, such as ‘selvaggina (game meat) in salmà’ or hare ‘al civet’, to the finest, like fondue with truffles. Among the most usual we can mention roasts and boiled meat, finally there is the plate for celebrations by vocation, the most baroque of Alba’s plates: mixed fried platter or fritto misto.
The mixed fried platter has a variety and richness of components over-abundant of flavours, sometimes even contrasting, sour, sweet, bitter. We can find all the products from the farm in it: veal, lamb, pork, sausages, vegetables, apples, desserts and more.
Ingredients for the fritto misto or mixed fried platter for five persons:
- 250 gr of lamb chops
- 250 gr of calf ribs
- 150 gr of brains
- 150 gr of sweetbread
- 150 gr of pork bone marrow
- 150 gr of liver
- 300 gr pig’s trotters
- 150 gr of Porcini mushrooms
- 150 gr cauliflower
- 200 gr of sausage
- 5 amaretti
- 2 apples
- 3 carrots
- 1 fennel
- 2 zucchini
- 5 caponèt (filled zucchini flowers)
- 2 artichokes
- 1 eggplant
- 5 croquettes
- 1 sweet fries
- wheat flour
Instructions of mixed fried platter:
Boil, clean or skin each ingredient for the mixed fried, dip it in flour, whipped eggs and coat it with breadcrumbs. Fry in abundant hot oil until golden brown. Serve very hot.
Brown the sausage and the liver in butter and oil and dip them in flour, egg and breadcrumbs.
To prepare the apples, dip them in a batter made of eggs, flour and milk, then cover them with breadcrumbs and fry.
For the croquettes, take a piece of stew, a piece of brains cooked in butter and a slice of ham, mince everything, add an egg yolk and béchamel. Stir everything adding parmesan cheese and a pinch of ground nutmeg. Shape some balls, dip them in flour, egg, breadcrumbs and fry.
The story of my food and wine tour in Langhe and Roero thanks to Italydifferent continues in this article: Recipe of Cognà, while if you missed the first chapter I suggest that you check: Food and Wine in Langhe, but if you are incurable travellers interested in Langhe and Roero under the historical, artistic and cultural aspect, the article for you is: What to see in Langhe: Alba.
Article translated from Italian by Chiara Casagrande