Mixed fries in Piemontese way

June 24, 2011
Mixed fries in Piemontese way


  • 250 gr of small lamb chops
  • 250 gr of veal cutlets
  • 150 gr of calf brain
  • 150 gr of lacetto (pork giblets)
  • 150 gr of filoni (calf giblets)
  • 150 gr of liver
  • 300 gr batsoà
  • 150 gr of cep mushroom
  • 150 gr of cauliflowers
  • 200 gr of sausage
  • five frisse
  • two apples
  • three carrots
  • one fennel
  • two zucchini
  • five caponèt
  • two artichokes
  • one eggplant
  • five croquettes
  • ten sweet fries
  • wheat flour
  • eggs
  • bread crumbs
  • oil

What to prepare

  • an iron skillet
  • a carving fork
  • a piece of bread paper


All ingredients must be boiled, cleaned or peeled beforehand, incorporating them in the wheat flour, beaten eggs and bread crumbs; then fry in plentiful hot oil; once it is golden and well drained from excess oil, serve immediately.


This is one of the most baroque dishes of Alba; baroque for the great amount and variety of its ingredients, baroque for the intensity of its flavors, sometimes even contrasting, a bit sour, sweet or bitter.

Maybe these tastes are suggested by my childhood, when so much food was so astonishing and things seemed really so much bigger than what they were.

At that time, my father often took me around with him and many times I accompanied him to some never-ending country wedding parties, great events that were prepared months before, with great local gastronomical experts, just to be able to have a feast like never before: we then used to sit at the table at noontime and got up with unsteady legs by night.

I lived those long hours between boredom and amazement, between wonder and naps, but something always aroused my surprise: the arrival of the mixed fries when everyone clapped their hands, a sizzling monument of fried goodies with contrasting colors; a true show of opulence, in which all the farm’s products are present: veal, lamb, pork, sausages, vegetables, apples, sweets…

In our recipe we stopped at twenty ingredients but there is space for any other new invention.

Didn’t a baroque poet write, “the final amazement belongs to the poet “? Poetry, which is art and also gastronomy.