Cuisine Featured: Italian
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
2 c sifted all-purpose flour 1½ c lukewarm water
1 3/4 tsp salt 1/3 c vegetable oil
¼ tsp white pepper 3 egg whites
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BATTER: Combine the flour, 1¾ tsp of salt, the pepper and water in a
large mixing bowl and stir in 1/3 c of vegetable oil. Continue to stir
until the ingredients form a fairly smooth cream, then set aside to rest
at room temperature for 1½ to 2 hours. Just before using the batter, beat
the egg whites in a large mixing bowl with a wire whisk or a rotary or
electric beater. When they are stiff enough to form firm, unwavering peaks
on the beater when it is lifted from the bowl, fold them into the batter
with a rubber spatula.
VEGETABLES:
8 spears asparagus rounds
2 zucchini, scrubbed under cold 1 small cauliflower (about ½
running water and cut crosswise pound), separated into small
into ½-inch-thick rounds flowerets
16 medium-sized mushrooms, halved Salt
½ pound eggplant, peeled and cut Vegetable oil for deep frying
crosswise into ½-inch-thick Lemon quarters
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VEGETABLES: Lay the asparagus spears side by side on a board and trim
their bases with a sharp knife. With the knife, peel each spear, starting
at the base. At the base end, the peeling may be as thick as 1/16 inch, but
it should gradually become paper thin as the knife slides toward the tip.
When all the spears are peeled, wash them under cold running water.Drop the asparagus into boiling water and bring back to a boil over high heat. Boil briskly for 2 or 3 minutes, then drain the asparagus and plunge them into a bowl of cold water.
Place the asparagus, zucchini, mushrooms, eggplant and cauliflower on a large platter and sprinkle them lightly with salt. Pour vegetable oil into a deep fryer or heavy saucepan to a depth of 3 inches, and heat it to a temperature of 375° on a deep-frying thermometer. Preheat the oven to its lowest setting and line a baking sheet with paper towels.
Dip 5 or 6 pieces of vegetable at a time into the batter and, when they are well coated, lift them out with tongs or a slotted spoon. Deep-fry the vegetables, turning them once or twice, for 3 to 4 minutes, or until the batter is golden brown. With tongs, transfer the vegetables to the lined baking sheet to drain, and keep them warm in the low oven while you similarly coat and deep-fry the remaining pieces. When all of the vegetables are browned, arrange the fritto misto on a napkin-lined platter and serve it garnished with the lemon quarters. Serves 4.
