Fritto Mysto with Anchovy Dip Sauce

Fritto Mysto with anchovy dip sauce – a detailed recipe cooking. Photo of the dish:Anna Williams Time: 1 hour. 25 minutes Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For frito mysto:

• 4 large eggs
• 6 tbsp. milk
• 350 gr large sea shrimp, clean, intact leftovers
• 450 gr peeled squid, cut into rings with a thickness of 6-8 mm
• 1 large head of red onion, cut into rings thick 12-15 mm.
• 1 head of Romanesco cabbage (or 1/2 head of simple colored cabbage), disassemble into inflorescences, cut into pieces with a thickness of 5 cm.
• 1 large tuber of sweet potato, peel and cut into slices 6-8 mm thick.
• Vegetable and Olive Oil, Deep Fried
• 4 tbsp. wheat flour
• Coarse salt and freshly ground pepper
• 1 lemon, cut into thin slices
• 8 large sprigs of fresh rosemary

For the sauce:

• 8 anchovy fillets
• 1 tbsp. parsley leaves
• 1 tbsp. l capers
• Juice 1 Lemon
• A pinch of dried pepper flakes
• 1/4 Art. olive oil

Recipes with similar ingredients: eggs, milk, shrimp, squid, red onion, Romanesco cabbage, sweet potato (sweet potato), flour, lemon, rosemary, anchovies, parsley, capers, lemon juice, pepper red cereal

Recipe preparation:

1. Cook the fritto mysto: beat 2 eggs in a large bowl, 3 tbsp. milk and 1 tsp. salt. Beat the remaining 2 in another bowl eggs and 3 tbsp. milk, and 1 tsp. salt. Notch each shrimp with backs, and immerse together with squids in the milk mixture. Immerse in another bowl with the milk mixture onions, cabbage and potatoes. Put vegetables and seafood in the refrigerator for 30 minutes.
2. Meanwhile, prepare dip sauce: chop finely anchovies, parsley and capers, shift into a mortar and grind in pasta. Transfer to a bowl, mix with lemon juice and peppers flakes. Constantly whisking with a whisk, pour in a thin stream olive oil. Put the sauce in the refrigerator and refrigerate until served to the table.
3. Preheat the oven to 180 ° C. Fill the fryer in equal the amount of vegetable and olive oil; heat to 190 ° C. Place paper towels in 3 baking sheets. Mix in a large dish flour, 1 tsp. salt and 1/2 tsp pepper.
4. Remove the onion rings from the milk mixture and roll in the flour. Put fryers in the basket, add a slice of lemon and one a sprig of rosemary. Submerge the basket in hot oil and fry until crisp formation, approximately 5 min. To get fry basket and allow excess oil to drain. Shift onion rings in one of the prepared baking sheets and put in oven for heating. Repeat with cauliflower and potatoes, breading in flour and frying in batches with lemon slices and sprigs of rosemary. Transfer vegetables to prepared bake and preheat in the oven during

   Time for preparing

   each batch.

5. Roll shrimp and squid in flour and fry in batches deep-fried as well as vegetables. Sprinkle the hot fritto mysto with salt and put on a dish. Serve with dip sauce.