This is a lovely, rich tasting vegetarian dish from the book Italian Feast by Antonio Carlucci. It takes a while to prepare it but its worth it! In the introduction to the recipe Carluccio writes:
"The traditions of vegetable cookery in Italy are the result of using regional grown produce in a way which could replace meat in times when it was scarce and expensive. The result was that people in Italy now do not miss meat because there is such a wonderful range of vegetable dishes!"
For a review of the recipe click here.
Ingredients (serves 4)
120 g broccoli florets
90 g French beans
2 x 200 g courgettes, cut lengthwise into 5 mm slices
1 x 500 g aubergine, cut lengthwise into 5 mm (1/4 in) slices
4 tablespoons seasoned plain flour
4 eggs, beaten
Olive oil for shallow frying
500 g basic tomato sauce (see page 76)
200 g Fontina or Gruyere cheese, cut into 1 cm (1/2 in) dice
100 g freshly grated Parmesan
Method
"The traditions of vegetable cookery in Italy are the result of using regional grown produce in a way which could replace meat in times when it was scarce and expensive. The result was that people in Italy now do not miss meat because there is such a wonderful range of vegetable dishes!"
For a review of the recipe click here.
Ingredients (serves 4)
120 g broccoli florets
90 g French beans
2 x 200 g courgettes, cut lengthwise into 5 mm slices
1 x 500 g aubergine, cut lengthwise into 5 mm (1/4 in) slices
4 tablespoons seasoned plain flour
4 eggs, beaten
Olive oil for shallow frying
500 g basic tomato sauce (see page 76)
200 g Fontina or Gruyere cheese, cut into 1 cm (1/2 in) dice
100 g freshly grated Parmesan
Method
- Preheat the oven to 200°C/ 400°F/Gas 6.
- Cook the broccoli and French beans in boiling salted water drain and refresh in cold water.
- Dry the broccoli florets o kitchen paper and slice.
- Cut the beans into 7.5 cm(3 in) pieces Dust the courgette, aubergine and broccoli slices with the seasoned flour, patting off any excess, dip in beaten egg and shallow fry in 2.5 cm (1 in) of very hot oil until golden brown on both sides.
- Drain on kitchen paper.
- Into an ovenproof dish put 3 tablespoons of tomato sauce, then layers of aubergine, Fontina or Gruyere cheese, tomato sauce, Parmesan, French beans, courgette, broccoli, tomato sauce, Parmesan and then repeat the layers, ending with a layer of tomato sauce and Parmesan.
- Bake for approximately 30 minutes until sizzling.
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