Fried meat and vegetables, a recipe

Sweetbreads and brain were originally the essentials of real mixed fry. Today, these cuts are little used and hard to find so often the mixed fry consists in little more than chicken with vegetables. The result is excellent and anyway and enterprising cooks can use their imagination with the ingredients. As they say in Florence,‘even a slipper tastes good fried’!


1 chicken
marrow flowers
a little flour
2 or 3 eggs
oil for frying

Beat the eggs and salt the batter. Heat the oil in a deep frying pan. Clean the chicken and cut it into medium-sized pieces, wash and dry them, sprinkle them with flour then dip into the batter and place in the hot oil. Remove the outer leaves of the artichokes and the thorns of the remainder and cut in strips lengthwise. Slice the courgettes and potatoes, and clean the flowers removing the stalk and the inside. Sprinkle the vegetables with flour coat them in batter and fry over a medium flame until golden brown. Drain well and serve on a platter lined with kitchen paper. Sprinkle with salt only seconds before eating.