Cooking columnist Rachel Roddy shares a recipe for tortino alla fiorentina, a Tuscan layered vegetable bake combining potatoes, aubergine, eggs and herbs inspired by a variation in Anna Gosetti Della Salda's regional Italian cookbook. The dish, which can be served hot, tepid or at room temperature, involves frying potatoes and aubergine separately before layering them with an egg-and-milk mixture and baking until set.
Otto Beta
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Cooking columnist Rachel Roddy shares a recipe for tortino alla fiorentina, a Tuscan layered vegetable bake combining potatoes, aubergine, eggs and herbs inspired by a variation in Anna Gosetti Della Salda's regional Italian cookbook. The dish, which can be served hot, tepid or at room temperature, involves frying potatoes and aubergine separately before layering them with an egg-and-milk mixture and baking until set.