Advertisement

Valentino's fritto misto

Time 1 hour
Yields Serves 6
Valentino’s fritto misto
(Los Angeles Times)

Spicy marinara sauce

1

Drain the tomatoes, reserving the liquid. Puree tomatoes in a blender, then strain. Measure the strained puree and add back enough liquid to equal two cups. Set aside.

2

Heat a medium skillet and add the oil, garlic and chile flakes. Saute a few seconds.

3

Add the tomato puree and anchovy. Simmer over low heat for 7 to 8 minutes. Season to taste. Sprinkle with parsley before serving.

Fritto misto

1

Heat the oil in a deep frying pan to 350 degrees. While the oil is heating, place the milk in a large bowl. Place the flour in another large bowl. Have all the ingredients on hand.

2

Dip the zucchini strips and mushrooms in milk, shaking off excess, then dredge in flour, shaking off excess. Deep-fry until crisp and golden, 2 to 3 minutes. Drain on paper towels. Season with salt and pepper.

3

Repeat with the shrimp, scallops and calamari, dipping in milk, dredging in flour and frying until crisp and golden, about 1 to 2 minutes. Season to taste. Serve in a paper cone or on a platter with spicy marinara sauce.

From Piero Selvaggio of Valentino restaurant.

Newsletter
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.