"The addition of potato to the aubergine makes it an even more substantial, velvet-like and better-tasting dish, a layered vegetable bake crossed with a frittata."
"Important, too, is sprinkling the just-cooked slices with a little salt, so the end dish is seasoned through."
"Most suitable for this recipe is a 24cm deep-sided, nonstick frying pan with a lid that can also go in the oven."
"Just remember, to prevent sticking, any tin will need to be lined with greaseproof paper or rubbed heavily with butter and dusted with fine breadcrumbs."
The recipe for aubergine and egg tortino alla fiorentina includes the addition of potato, enhancing its flavor and texture. This layered vegetable bake resembles a frittata and can incorporate various vegetables like artichoke hearts or courgettes. Initial cooking of the vegetables is crucial for flavor, involving frying and steam techniques. The egg and milk mixture should be seasoned with cheese. A suitable frying pan is recommended, and proper preparation is necessary to prevent sticking. The dish should rest before serving for optimal presentation.
Read at www.theguardian.com
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