Roman mixed fry

	Roman mixed fry			back to meat plates
	This is one of the most rich and choice dishes of roman cooking. It is composed of an abundant variety of ingredients: brain, sweetbreads, spinal marrow, testicles, artichokes and, if you like, also apples, ricotta cheese, broccoli, all fried and served at the same time. The most substancial parts are obviously the meats; first of all boil the brain, sweetbreads and testicles each separately for a few minutes. Then coat with flour, dip into beaten egg and fry in lots of hot oil. Instead the artichokes washed and cut into long pieces, should be coated with flour before frying. For the apples, remove the core and cut into slices, prepare a thin batter with water, flour, salt and a tablespoon of cognac, dip the apple slices in the batter and then fry. The ricotta cheese should be blended with one or more eggs according to the quantity and a little nutmeg, then make small marble shapes which must first be floured, dipped and beaten egg, coated with breadcrumbs and then fried. And finally the broccoli, boiled till tender but firm, dipped in a batter of flour, water, salt and a teaspoon of oil