Frito Misto, Bollito Misto

The Northern Italians know how to do an antipasto platter right.There is the crunchy and fun frito misto , literally  assorted fried things and the earthy and hearty bollito misto, or assorted boiled things, Both are great served together or separate, perfect for all sorts of parties and cozy winter evening gatherings.

Luckily for all fried food lovers,, David Tanis wrote about frito misto in  yesterday's New York Times Foof section. He chose the Venetia style which is mostly all seafood,t's a surprisingly light fare, similar to Japanese tempura. You do need an electric fryer with a thermostat which can regulate temperatures . A regular one without a gauge can also be used ,however be care that the oil doesn't get overly hot and smokes.  When you make any frito misto, try to make it like an assembly line, with cleaning or washing first, them coating   all the morsels followed by frying. As for the batter, many  home chefs prefer a seasoned flour instead of a batter, however it's up to you.Mr. Tanis prefers a two step coating process. The first is a mix of flour , pumped up with white wine for flavor and seltzer for bubble. The seafood pieces are them dredged in a mix of  just flour, salt and pepper.. They are then fried for two  or three minutes until crunchy and golden. You can also use veggies such as broccoli,, mushrooms, cauliflowers and when they're in season, squash blossoms. The last is wonderful as fritto misto  and can be fried in butter instead of oil.

For a more earthier assortment , there is bollito misto This is a popular dish amongst the Piedmontese, Lombards and Emilio Romanese. It  closely resembles the French pot au feu. It's a great way of using tougher cuts of meat, with the cooking process rendering the meat's texture almost buttery. Beef and veal are always cooked together  as are whole hens and capons. Cooking time is two to three  hours over a low simmering flame. The meats are then thinly sliced and served with mostarda,candied fruit in  mustard sauce, salsa verde, a green parsley  sauce, chutney and / or horseradish. For a quicker recipe just poach the meats . The water should be flavored with the addition of salt and a handful of peppercorns along with two or three bay leaves. The broth can be repurposed as a the base for zuppa montagna,the savory bread pudding popular in the Piedmontese Alps.Serve the bollito misto with  thinly sliced and buttered Italian bread.

Both hot antipastos are perfect for cozy winter get togethers. Whether fried or boiled, they are tasty and fun, a different spin on a classic dish. Make it either fried , boiled or both for a yummy meal with friends or family.