For the semolina
Place the sugar and the grated lemon rind in the milk and bring to the boil.
Very slowly add the semolina to the milk, mixing it in with a whisk. Cook for five minutes.
Next pour it into a mould and leave it to cool for a day.
For the fried ingredients
Parboil the brain, the strips of veal spinal marrow and the sweetbread for three minutes and drain well.
Slice all the meats and cut the cold semolina into diamond-shaped slices.
Dip the amaretti biscuits, slices of apple and pear in the flour. Beat two eggs.
Dip the semolina slices and the floured amaretti biscuits, apple and pear in the egg and then in the breadcrumbs.
Beat the other two eggs. Dip the meats in these beaten eggs and then in the breadcrumbs. Dip the meatballs in the flour.
Fry all the breaded ingredients in very hot extra-virgin olive oil in a cast-iron frying pan: first fry the sweet ingredients, change the oil and then fry the savoury ingredients.
In a separate pan, brown the floured liver for 3 minutes and the sausage, prick it first with a fork.
Serve piping hot. Finally, salt as necessary.
Wine Pairing: Grignolino d’Asti