Fritto Misto
Mixed fried seafood.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Esprì - incontri di gusto
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Fritto Misto has ancient roots, evolving from Roman traditions of deep-frying. Its prevalence along the Italian coast reflects the abundance of fresh seafood and a culinary need for quick, satisfying meals.
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Fritto Misto is a celebratory dish, often enjoyed during festivals, gatherings, or as a casual meal by the sea. It represents the abundance and freshness of the Italian coastline.
Coastal Tradition
Fritto Misto is deeply ingrained in the coastal culinary traditions of Italy, showcasing regional variations in seafood and preparation methods.
Shared Meal
It is commonly served as an appetizer or a main course to be shared amongst family and friends, fostering a sense of community.
Festival Food
Fritto Misto is a common sight at local festivals and celebrations, reflecting the joy of the community.
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The flavors of Fritto Misto are primarily briny, savory, and subtly sweet, with a focus on highlighting the natural taste of the seafood.
The taste is dominated by the fresh, clean flavors of the various seafood components, such as calamari, shrimp, whitebait, and sometimes small fish. The light, crispy batter adds a textural contrast and a hint of savory flavor. A squeeze of lemon juice brightens the dish and cuts through any richness.
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Dry the Seafood
Ensure the seafood is thoroughly dried before battering to prevent soggy results and encourage even browning.
Use Cold Batter
Keep the batter ice-cold for a lighter, crisper crust. Some recipes even suggest adding sparkling water for extra lightness.
Maintain Oil Temperature
Keep frying oil at a consistent temperature (around 350-375°F or 175-190°C) for optimal cooking and crispness. Avoid overcrowding the fryer to prevent the oil temperature from dropping.
Don't Overcook
Overcooking will make the seafood tough. Cook just until golden brown and cooked through. The residual heat will continue to cook the seafood after removal from the oil.
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