Crumbed meat and vegetables (fricia)

Instructions

1. In a large saucepan, combine the milk, sugar and grated lemon rind. Bring to a boil over medium-high heat. Add the semolina and stir vigorously until thick. Pour the mixture into a greased and lined baking tray. Allow to cool completely before cutting into diamonds. Repeat the method in a clean saucepan for the chocolate semolina, using cocoa powder instead of lemon rind.
2. Fill a large stockpot with water and bring it to a boil over high heat. Blanch the veal brains, rump, loins, sausage, liver and bull testicles for 5 minutes each. Blanch the lung for 20 minutes. Remove all proteins from the heat and allow them to cool completely before using. Cut the proteins into equal bite-size pieces to prepare them for frying.
3. Prepare a crumbing station by beating six eggs in 1 medium bowl and filling a second bowl with breadcrumbs, this is for your meat protein items. For your sweet items, the apple slices, semolina diamonds and amaretti biscuits, in a large bowl, make a thick batter out of plain flour, eggs and carbonated water or lager (for more flavour!).
4. In a large saucepan, heat around 1 litre of oil over high heat. Dip the meat pieces in the egg, then the breadcrumbs and fry until golden. Dip the sweet ingredients in the carbonated batter and deep fry until crisp and golden. Eat while piping hot!