Anglesey Salt And Pepper Fritto Misto · Jess
This is holiday food. The best fritto misto we can remember was in Italy – sugar paper cones filled with an array of tender green veg and seafood, sprinkled with coarse sea salt and washed down with very cold beers. Depending on the season, you can mix up the veg according to your favourites – we like asparagus in late spring/early summer; courgettes in late summer, thinly sliced squash in autumn, and trimmed purple sprouting broccolli in winter. This is a recipe from our perfectly seasoned cook book Sea Salt.