Fritto Misto With Anchovy Dip

Name: Fritto Misto With Anchovy Dip
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp capers; 1 head Romanesca cauliflower (or 1/2 head regular cauliflower), florets cut into 2-inch pieces; 4 larges eggs; 946 milliliters all-purpose flour; 237 milliliters fresh parsley leaves; 1 Juice of lemon; 8 servings Kosher salt; 1 lemon, thinly sliced into rounds; 8 fillets oil-packed anchovy fillets, rinsed; 59 milliliters extra-virgin olive oil; 8 servings Olive oil, for frying; 8 servings Peanut oil, for frying; 8 servings Freshly ground pepper; 1 large red onion, cut into 1/2-inch rings; 1 pinch Pinch of red pepper flakes; 8 large sprigs rosemary; 340 grams shrimp, peeled and deveined, tails intact; 454 grams cleaned squid, cut into 1/4-inch rings and tentacles; 1 large sweet potato, peeled and cut into 1/4-inch rounds; 1 liters whole milk

Fritto Misto With Anchovy Dip might be just the main course you are searching for. This recipe makes 8 servings with 597 calories, 35g of protein, and 20g of fat each. This recipe covers 41% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. Head to the store and pick up sweet potato, juice of lemon, onion, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Whisk 2 eggs, 3 cups milk and 1 teaspoon salt in a large shallow bowl.

Ingredients you will need

Egg

Milk

Salt

Equipment you will use

Whisk

Bowl

Whisk the remaining 2 eggs and 3 cups milk, and 1 teaspoon salt in another shallow bowl. Butterfly the shrimp with a small sharp knife, cutting along the curve from top to tail almost all the way through.

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Shrimp

Egg

Milk

Salt

Equipment you will use

Knife

Whisk

Bowl

Add the shrimp and squid to one of the bowls.

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Shrimp

Squid

Equipment you will use

Bowl

Add the onion, cauliflower and sweet potato to the other bowl. Refrigerate at least 30 minutes, or until ready to fry.

Ingredients you will need

Sweet Potato

Cauliflower

Onion

Equipment you will use

Bowl

Meanwhile, make the dip: Pile the anchovies, parsley and capers on a cutting board, then chop and mash them into a coarse paste.

Ingredients you will need

Anchovies

Parsley

Capers

Dip

Equipment you will use

Cutting Board

Transfer to a bowl along with the lemon juice and red pepper flakes. Gradually add the olive oil, whisking until emulsified. Refrigerate until ready to serve.

Ingredients you will need

Red Pepper Flakes

Lemon Juice

Olive Oil

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Whisk

Bowl

Preheat the oven to 350 degrees F. Fill a deep fryer to the fill line with half peanut oil and half olive oil; heat to 375 degrees F. Line 3 baking sheets with paper towels.

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Peanut Oil

Olive Oil

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Baking Sheet

Paper Towels

Deep Fryer

Oven

Mix the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large shallow dish.

Ingredients you will need

Pepper

All Purpose Flour

Salt

Remove the onion rings from the milk mixture and dredge in the flour.

Ingredients you will need

All Purpose Flour

Onion

Milk

Add to the frying basket along with a slice of lemon and a rosemary sprig. Fry until crisp, about 5 minutes (cover if your fryer has a lid). Lift the basket, allowing the excess oil to drain off.

Ingredients you will need

Rosemary

Lemon

Cooking Oil

Transfer the onion rings to one of the prepared baking sheets and keep warm in the oven. Repeat with the cauliflower and sweet potato, coating and frying them in batches and adding a lemon slice and rosemary sprig to each batch. (Make sure the oil reaches at least 365 degrees F between batches.)

Ingredients you will need

Sweet Potato

Cauliflower

Rosemary

Lemon

Onion

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Transfer the vegetables to the prepared baking sheets and keep warm in the oven.

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