Fritto Misto with Sicilian Pesto Aioli

Ingredients

• 1/4 cup (1 1/4 oz./35 g) drained oil-packed sun-dried tomatoes
• 2 Tbs. chopped fresh basil
• 2 Tbs. pine nuts
• 1 Tbs. capers
• 1/4 cup (1 oz./30 g) grated Parmesan cheese
• 1 garlic clove, chopped
• 1/4 tsp. red pepper flakes
• 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 cup (8 fl. oz./250 ml) aioli or mayonnaise (store-bought or homemade)
• Vegetable oil for frying
• 1 cup (4 3/4 oz./150 g) rice flour
• 1 cup (5 oz./155 g) all-purpose flour
• Kosher salt and freshly ground pepper
• 2 cups (16 fl. oz./500 ml) club soda
• 1 acorn squash, thinly sliced
• 1 leek, white and light green portions, cut into 1/4-inch (6-mm) rounds and rinsed well
• 1/2 lb. (250 g) maitake mushrooms, broken apart
• 1 fennel bulb, trimmed, cored and cut into 1/4-inch (6-mm) slices
• Lemon wedges for serving

AI Assistance 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag