Ingredients for 4 people:
4 veal steaks, 4 lamb steaks, 4 minced beef burgers, 1 veal sweetbread, 200g veal spinal marrow, ½ calf’s brain, 4 slices of liver, 8 small pieces of sausage, sweet semolina, 4 “amaretti” biscuits, sliced apple, sliced pear, sliced banana, 4 eggs, breadcrumbs, extra-virgin olive oil, pepper
Preparation:
Blanch the brains, veal spinal marrow and sweetbread for three minutes and drain well. Slice up all the meat and cut the cold semolina into diamond-shaped slices. Cover the “amaretti” biscuits, apples, pears and bananas in flour. Beat two eggs, dip in the semolina shapes, “amaretti”, apples, pears and bananas, and then coat them all in breadcrumbs. Dip the meat in the other two beaten eggs and coat with breadcrumbs. Mix the egg with the minced meat, grated parmesan and pepper. Make small meat balls and dip them in flour. For the semolina you need 200g sugar, 125g semolina, ½l of milk and the rind of a lemon. The semolina should be prepared in advance by bringing the milk to the boil with the sugar and grated lemon rind. Sprinkle in the semolina and use a whisk to stir. Cook for five minutes, pour into a mould and leave to cool for a day. Fry all the breadcrumbed ingredients in a cast iron frying pan with hot olive oil: first the sweet and then the savoury, changing the oil each time. In a different pan, fry the liver covered in flour and the sausage. Serve piping hot.