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Fritto Misto Of Herbs With Anchovy, Mint And Basil Dressing
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The Italians seem to deep-fry almost anything and at Petersham we follow their example. We’ve tried all sorts, from figs to bitter winter salad leaves. Though deep-frying may sound heavy, it needn’t be – the trick is to make the lightest possible batter and only use clean, neutral-tasting oil; l prefer corn oil. This dish is delicious served with drinks before dinner.
The Corker recommends- There’s no more stylish
partner to these elegantly crisp herbs and their sea-savoury dressing than deeply flavoured rosé Champagne.
Typical values per serving:
This recipe was first published in August 2007.