Step by step

Drain the fried vegetables from the oil, pat dry with some kitchen paper and lightly salt

As we mentioned in the introduction, this is an historical dish, part of the Roman tradition where it was known as the ‘fifth quarter’. This was because poor families sold only the prized parts of the slaughtered animal to the rich - that is, the two forequarters and the two hind quarters - leaving only scraps, the so-called ‘fifth quarter’.
This deep-fried dish can be prepared with beer instead of water. Also, in addition to meat, you can use fried seasonal vegetables, such as broccoli, potatoes, artichokes and potatoes in the winter; or zucchini and aubergine in summer. One can also substitute fish such as cod and fruit such as apples. To fully appreciate the dish it should be served hot.