Millefoglie of Vitelotte Potato, Zucchini and Eggplant (Millefoglie di patate viola, zucchine e melanzane)
I was really amazed by the colour of these potatoes, when I bought them didn't know exactly what to do with... then I found this recipe for a beautiful and tasteful appetizer.... Very simple just fried slices of potatoes, zucchini and small aggplant...one up on the other. The result is a very colorful mini millefoglie. Perfect as a starter to impress your guests. Serving 4 Ingredients: 2 vitelotte potatoes 1 small zucchini 1 small eggplant 1/4 liter of frying oil unrefined grey sea salt to taste Heat the frying oil in a small frying pan. Cut the potatoes and the veggies in very tin slices, dry eachsilce with a towel, dip them in the very hot oil, be carefull slices must be chruncy but not burned! Drain on kitchen paper. Set as a millefoglie, one different slice up on the other on a serving plate. Top with a potato slice. Serve immediately. Buon appetito!