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Vegetable Fritto Misto

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Lobo
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Vegetable Fritto Misto

Post by Lobo on Sun 07 Feb 2016, 9:16 pm




Vegetable Fritto Misto

Be the first to Write a Review
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 4
A favorite in Italy, fritto misto (mixed fry) is an assortment of bite-size pieces of vegetables or other foods that are dipped in batter and deep-fried. These crispy morsels make an inviting appetizer, especially when paired with a garlickly aioli.



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  • 22

Ingredients:


  • 6 baby artichokes
  • 3 cups buttermilk
  • 1 lb. pencil-thin asparagus, ends trimmed
  • 1 lemon, ends trimmed, thinly sliced
  • 1 lb. green beans, ends trimmed
  • 1 1⁄2 cups all-purpose flour
  • 1 1⁄2 cups semolina flour
  • Canola oil for frying
  • Salt, to taste
  • Lemon-Garlic Aioli for serving

Related Recipes


  • Lemon-Garlic Aioli >


Wine Pairing

This pairs well with medium-bodied sparkling wines like the Champagne Doyard Cuvée Vendemiaire 1er Cru from our Wine Club.

Directions:

Working with 1 artichoke at a time, remove the tough outer leaves to expose the light yellow core. Trim the stem end and slice the artichoke lengthwise into 1/4-inch-thick slices. Place in a bowl and add buttermilk to coat. Place the asparagus, lemon and green beans in separate bowls and add buttermilk to coat.

In a large bowl, using a fork, stir together the all-purpose and semolina flours.

Pour oil into a deep fryer according to the manufacturers instructions and heat to 375°F on a deep-frying thermometer. Line a baking sheet with paper towels.

Working in batches, drain the artichokes well, coat with the flour mixture and shake off the excess. Fry the artichokes until golden and crispy, 1 to 3 minutes. Transfer the artichokes to the prepared baking sheet and season with salt. Repeat with the asparagus, lemon and green beans. Arrange the vegetables and lemon on a warmed platter. Serve with lemon-garlic aioli.
Williams-Sonoma Kitchen.
Vegetable Fritto Misto

Be the first to Write a Review
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 4
A favorite in Italy, fritto misto (mixed fry) is an assortment of bite-size pieces of vegetables or other foods that are dipped in batter and deep-fried. These crispy morsels make an inviting appetizer, especially when paired with a garlickly aioli.



  • Printer Friendly Version






  • 22

Ingredients:


  • 6 baby artichokes
  • 3 cups buttermilk
  • 1 lb. pencil-thin asparagus, ends trimmed
  • 1 lemon, ends trimmed, thinly sliced
  • 1 lb. green beans, ends trimmed
  • 1 1⁄2 cups all-purpose flour
  • 1 1⁄2 cups semolina flour
  • Canola oil for frying
  • Salt, to taste
  • Lemon-Garlic Aioli for serving

Related Recipes


  • Lemon-Garlic Aioli >


Wine Pairing

This pairs well with medium-bodied sparkling wines like the Champagne Doyard Cuvée Vendemiaire 1er Cru from our Wine Club.

Directions:

Working with 1 artichoke at a time, remove the tough outer leaves to expose the light yellow core. Trim the stem end and slice the artichoke lengthwise into 1/4-inch-thick slices. Place in a bowl and add buttermilk to coat. Place the asparagus, lemon and green beans in separate bowls and add buttermilk to coat.

In a large bowl, using a fork, stir together the all-purpose and semolina flours.

Pour oil into a deep fryer according to the manufacturers instructions and heat to 375°F on a deep-frying thermometer. Line a baking sheet with paper towels.

Working in batches, drain the artichokes well, coat with the flour mixture and shake off the excess. Fry the artichokes until golden and crispy, 1 to 3 minutes. Transfer the artichokes to the prepared baking sheet and season with salt. Repeat with the asparagus, lemon and green beans. Arrange the vegetables and lemon on a warmed platter. Serve with lemon-garlic aioli.
Williams-Sonoma Kitchen.

Be the first to Write a Review
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 4
A favorite in Italy, fritto misto (mixed fry) is an assortment of bite-size pieces of vegetables or other foods that are dipped in batter and deep-fried. These crispy morsels make an inviting appetizer, especially when paired with a garlickly aioli.



  • Printer Friendly Version






  • 22

Ingredients:


  • 6 baby artichokes
  • 3 cups buttermilk
  • 1 lb. pencil-thin asparagus, ends trimmed
  • 1 lemon, ends trimmed, thinly sliced
  • 1 lb. green beans, ends trimmed
  • 1 1⁄2 cups all-purpose flour
  • 1 1⁄2 cups semolina flour
  • Canola oil for frying
  • Salt, to taste
  • Lemon-Garlic Aioli for serving

Related Recipes


  • Lemon-Garlic Aioli >


Wine Pairing

This pairs well with medium-bodied sparkling wines like the Champagne Doyard Cuvée Vendemiaire 1er Cru from our Wine Club.

Directions:

Working with 1 artichoke at a time, remove the tough outer leaves to expose the light yellow core. Trim the stem end and slice the artichoke lengthwise into 1/4-inch-thick slices. Place in a bowl and add buttermilk to coat. Place the asparagus, lemon and green beans in separate bowls and add buttermilk to coat.

In a large bowl, using a fork, stir together the all-purpose and semolina flours.

Pour oil into a deep fryer according to the manufacturers instructions and heat to 375°F on a deep-frying thermometer. Line a baking sheet with paper towels.

Working in batches, drain the artichokes well, coat with the flour mixture and shake off the excess. Fry the artichokes until golden and crispy, 1 to 3 minutes. Transfer the artichokes to the prepared baking sheet and season with salt. Repeat with the asparagus, lemon and green beans. Arrange the vegetables and lemon on a warmed platter. Serve with lemon-garlic aioli.
Williams-Sonoma Kitchen.

    Current date/time is Sun 25 Jun 2017, 12:23 am