Traditional Piemontese recipe that combines meat and brains to sweet tastes like the semolina and amaretti. Everything is fried after being passed in the egg and breadcrumbs. Excellent but "supersostanzioso. It 's a recipe laborious then take some' time to get itThe creation of this dish was suggested by the need to "eat the parts not suitable for long-life after the separation of noble parts to be bagged for long life and for sale. The genius of the family cooks, simple but with a taste for practical, gave birth to a large plate using a second product line. Due to this abundance of meat, as opposed to the constant shortages, the family was gathering for an event that was a gourmet feast. And to make it even richer, the habit of frying liver, lungs, sweetbreads and many other goodies was born , adding other foods that are low, such as meal or apples, thereby creating the sweet-salty contrast
Ingredients: 4 veal escalopes
1 Lacetti - sweetbread
2 ounces of seam (bone marrow)
half calf brain
4 slices of calf liver
6 pieces of fresh sausage
4 macaroons (amaretti)
apple slices
pear slices
banana slices
4 eggs
breadcrumbs
extra virgin olive oil
For the semolina:
2 ounces sugar
125 g semolina
pint of milk
1 lemon

Preparatione: Semolina Boil the milk with sugar and lemon zest and add the flour to rain mixed with the whip. Cook for five minutes, reversed into a mold and let cool for a day.
Calf brain and bone marrow: The brains should be washed under cold running water for several minutes and then remove the larger veins and the surface film (unless your butcher has not already done). The operation is simple if your brains are fresh, otherwise it is best to proceed after being scalded. After this first phase must be soaked in cold water acidulated with lemon juice for about an hour. Put the brain in a little saucepan. Cover with cold, salted water and bring to the boil. . Transfer with a skimmer on a plate. Dab with paper towels, cut into pieces, flour, salt and mash lightly beaten egg then in breadcrumbs.
The bone marrow must also be soak for an hour. Then remove the skins, put them in a saucepan, cover with water, salt, bring to a boil. Once the water starts to boil, turn off and transfer the bone in a dish. Dab with paper towels, chop, breaded pieces, dip in beaten egg lightly salted and then in breadcrumbs.
Cut all other sliced meat and the cold semolina in lozenges.
Flour macroons, apples, pears and bananas. Beat two eggs, dip the macaroons meal, apples, pears and bananas all in the flour and in the breadcrumbs.
Dip the meat in the other two beaten eggs and breadcrumbs.
Fry all ingredients in a cast iron pan with olive oil boiling: first the sweets, then salty, changing oil every time.
The frying should be done just before serving. You need three pots. In smaller fry the sausage. Another small semolina and macaroons. Start with the macaroons but remember that the time is fast otherwise you risk "cookies" too. In the third pan fry the meat. Start with the calf liver and supplemented with brain and back.
Use absorbent paper towel to remove excess fat. Savory fried pieces just now.
Separately, brown the floured liver and sausage.
Serve hot.