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    Italian Fritto Misto with Tomato Dipping Sauce

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    Italian Fritto Misto with Tomato Dipping Sauce

    Crispy battered vegetables to dip into a fiery sauce. Leave out the chilli if you prefer.

    • Preparation time: 15 minutes to 20 minutes
    • Cooking time: 30 minutes to 40 minutes
    • Total time: 45 minutes to 1 hour 60 minutes

    Serves: 4


    • For the dipping sauce:
    • 2 tbsp olive oil
    • 2 shallots, finely chopped
    • 2 cloves garlic, finely chopped
    • 500g ripe tomatoes, roughly chopped
    • Large pinch of dried crushed chillies
    • 1 tbsp finely chopped fresh parsley
    • Salt
    • Freshly ground black pepper
    • For the fritto misto:
    • ½ tsp salt
    • 200ml milk
    • 1 medium egg yolk
    • 125g self-raising flour, plus extra for dusting
    • 1kg mixed vegetables, eg peppers, aubergines, asparagus, courgettes and baby spinach leaves, prepared as necessary
    • Sunflower oil, for deep frying


    1. To make the sauce, heat the oil in a pan and cook the shallots and garlic for 3-4 minutes, until beginning to soften. Add the tomatoes, chillies and seasoning. Simmer gently for 20 minutes, or until thickened and pulpy. Set aside.
    2. In a large bowl, whisk together the milk, egg yolk and salt. Sift the flour into the bowl and whisk to make a batter.
    3. Heat 4cm of sunflower oil in a deep pan. Spread a little flour on a plate. Dip the vegetable pieces, one at a time, into the flour, then the batter to coat, and carefully drop into the oil. Cook in batches for about 2 minutes, until golden. Drain on kitchen paper.
    4. Stir the parsley into the sauce, and serve with the warm fritto misto.

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