4 lamb chops ¼ pound pork sausage 1 small eggplant 2 zucchini 4 amaretti cookies 1 apple 3/4 cup semolina 1 lemon ½ cup sugar 1 ½ cups flour 6 eggs 1 1/3 cups breadcrumbs 4 cups milk oil for frying as needed salt to taste
Cut the sausage into pieces. Prepare the semolina cakes by boiling 2 cups of milk with ½ cup sugar and the zest of one lemon. Gradually add the semolina and cook for 2 to 3 minutes. Add one beaten egg yolk, mix and turn out onto a greased baking sheet. Cool and cut into diamonds. Prepare a batter by combining the flour, one egg and milk. Set aside for about 1 hour. Cut the zucchini into sticks and the eggplant and apple into round slices. Dredge the semolina cakes, lamb chops and eggplant in flour, dip in a beaten egg, and then coat with breadcrumbs. Dip the apple, amaretti cookies and zucchini in the batter.
Separately fry each ingredient in sufficient hot oil. Remove and drain on paper towels.
Sprinkle salt on the savory ingredients and sugar on the sweet ingredients. Serve hot. The traditional recipe also calls for calf’s brain and sweetbread. If you would like to include them in the recipe, blanch the brain and sweetbread and cut into pieces. Separately dredge each ingredient in flour, dip in a beaten egg, and then in breadcrumbs, like the other breaded ingredients above. Season with salt to taste.
Traditional Piedmontese recipe that combines meat and brains with sweet flavors such as sweet semolina and amaretti. Excellent, but very filling. Pale ruby-red wine with a bouquet of fruits and berries, hot, not very mellow, fresh with fairly young tannins, dry, with body. D.O.C. Grignolino D'Asti
We recommend using olive oil for frying at a temperature of 320 degrees Fahrenheit and draining the fried product thoroughly on paper towels. It can be considered a one-course meal since different ingredients are used that have different nutritional values, therefore it becomes particularly nutritious.