50 stuffed olives
6 lamb chops
6 slices of veal
For the cream: 4 dl of milk, 60 g of flour, 60 g of sugar, 3 eggs, 25 g of butter, some peel of the lemon, a pinch of salt, 1 beaten egg, flour and breadcrumbs, lemon wedges and 20 g of parmesan.
About olives have a look at recipe n°1. Beat and pave lamb chops, veal slices, salt and pepper them on both sides, deep them into beaten egg and parmesan and leave there for a while.
Trim artichokes taking off the external leaves untill it will remain only the edible part, divide them in 6 wedges and deep them in fresh water with some lemon juice. Clean the courgettes, divide them lenghty in 4 pieces, remove the internal side with seeds, slice them in long little strips and salt them.
Put artichokes and courgettes into flour, remove the extra flour. Drain off chops and slabs and put them in breadcrumbs.
In a big frying pan put Extra Virgin Olive Oil and fry first vegetables, then meat. At the end fry cream, or even in another pan because its sweet taste could influence other elements.
About cream you can procede like that:
put flour, sugar and a pinch of salt in a casserole, add one egg at a time, mixing all the time. Pour milk, before boiled and then warm, slowly and mixing every time. Add lemon peel. Heat on the stove and make it boil, mixing continuosly, for about half an hour. Out of the stove add 15 g of butter.
Put the cream on a dish making a layer thick as a finger, let it cool and cut it in squared pieces of 3 cm, put them into beaten egg, in breadcrumbs and fry them.