Frito Misto Recipe

Fry the Seafood

In a deep frying pan, heat oil to 350°F (175°C). Fry shrimp and scallops until golden brown, about 3-4 minutes per side. Fry calamari for 2-3 minutes until crisp. Drain on paper towels.

In a separate pot, bring salted water to a boil. Add artichoke hearts and simmer for 5 minutes. Drain and set aside.

Prepare the Garlic Broccoli Rabe

Trim the ends of the broccoli rabe and blanch in boiling water for 2 minutes. Drain and immediately place in ice water to stop cooking. Sauté with olive oil and minced garlic in a skillet until tender.

Prepare the Baby Carrots

Steam baby carrots until tender, about 5-7 minutes. Season with salt and pepper to taste.

Roast the Cippolini Onions

Preheat oven to 400°F (200°C). Toss cippolini onions with olive oil, salt, and pepper. Roast for 20-25 minutes until caramelized.

Make Golden Potato Puree

Peel and chop golden potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and mash with butter and cream until smooth.

Prepare Red Wine Demi-Glace

In a saucepan, combine red wine and beef demi-glace. Simmer over medium heat until reduced by half, about 15 minutes.

Plate the Dish

On a large platter, arrange the fried shrimp, scallops, calamari, and artichoke hearts. Serve alongside the garlic broccoli rabe, baby carrots, and a scoop of golden potato puree. Drizzle with red wine demi-glace and serve with calabrian chili aioli on the side.