Ingredient for 4 servings:
200gr veal ribs
200gr lamb ribs
200gr batsoà
120gr brain
120gr sweet-bread
120gr pork liver
160gr sausage
croquette (meat, brain, cooked ham)
120gr porcini mushroom
120gr – 200gr of each of these vegetables:
cabbage, zucchini, artichokes, fennel
carrots, aubergines (according to season)
8 apple slices
white sauce
8 sweet fried semolina
4 amaretti biscuits, wet in milk
white flour
bread crumbs
egg
oil
butter

- for Batsoà
Pork legs
Vinaigrette
Onion
Carrot
Celery
Cloves
Bay
Flour
Beat egg
Salt
Pepper grains
Bread crumbs
Butter for frying

Preparation:
Blanch in hot water and peel brain and sweet-bread.

Sprinkle with white flour, dip in beat egg, sprinkle with bread crumbs and fry in a medium pan.

Brown sausage and liver in butter, than fry.
Combine egg, flour and milk, dip in this batter apples and than fry.

Dice vegetables and meats, flour, dip in egg and sprinkle with bread crumbs, than fry all.
Do the same with wet with milk amaretti biscuits.

Prepare croquettes: combine beef stew, brown with butter brain and one slice of cooked ham.

Add egg yolk and white sauce, stir well.
Shape oval balls, sprinkle with flour and bread crumbs, than fry.

Organize well all time of cooking so that all fried food is ready at same time.
Serve warm sprinkled with salt.


Preparation Batsoà:
In a medium pan boil pork legs with water, onion, celery, carrot, one bay leave, some cloves and 3 whole pepper grains.
When meat detaches bones that means it’s cooked.
Cool pork legs in their broth.
Take flash off bones and cut in sticks. flour sticks with white flour, dip in beat egg and salt, sprinkle with bread crumbs. Finally fry in hot butter.
Serve immediately with lemon slices.