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Frito Misto with Café Castagna

Café Castagna's Kevin Yandle, Chef de Cuisine, joins us to make his classic Venetian dish, Frito Misto. Portland’s Café Castagna will host a series of European-style communal dinners dedicated to regional cuisines and ingredients. Each month, a series of festive dinners will feature a fixed menu alongside specially selected wine options, with diners gathered together at large tables for a single seating at 6:30pm. The next one, on Thursday, is a Grand Aioli dinner that is a French traditional festival where people eat food that pairs well with aioli. The next is a harvest dinner in October highlighting the fall harvest. Café Castagna, part of the Oregon Fun Card Restaurant Edition.

Frito Misto

Vegetables all cut into small pieces

Sweet peppers

Broccoli

Green Beans

Patti pan squash

Seafood

Squid Tentacles

Spot Prawn

Batter

  • 3 1/2 cups All-purpose Flour
  • 3/4 cup Corn Starch
  • 1 Tb baking powder
  • 1 tsp Salt
  1. Sparkling water or your favorite lager
  2. Set small fryer or large pot of oil filled halfway to 350 F, using a candy thermometer to read the temperature.
  3. Next make your Frito Misto batter. Add all of your dry ingredients together in a large mixing bowl. It is very important to keep you batter cold so that when it hits the hot oil it causes steam and thusly making the fried vegetables have a light crispy outer crust. Next add you sparkling water or beer to your batter and stir until you have reached the consistency of a loose pancake batter.
  4. Once oil is hot combine all of your vegetables and seafood in a bowl with your Frito Misto batter. Mix until all of your vegetable and seafood is coated. Gently add the coated veg and seafood to your hot oil making sure to quickly drop them in one by one. As it cooks in the fryer be sure to stir the vegetables to prevent them from sticking together. After 1 minute 30 seconds or until the vegetables have started to take on a nice golden color. Salt immediately in a bowl lined with paper towels. Serve with a lemon wedge, a sprinkle of parsley, and Garlic aioli.

Aioli

  • 2 yolk
  • 2 cup evoo
  • 2 cloves garlic
  • 1/4 cup lemon juice
  • 1 tbl salt

In a food processor add the egg, garlic, lemon juice and salt and blend until smooth. Next slowly pour the oil into the food processor, be sure to start very slowly at first so that the emulsification will be strong.