Frecanto is a dish I discovered years ago when my Italian friend, Federico took a party of us for a meal. This Frecanto is a take on that dish. I have kept the ingredients to this Frecanto simply zucchini, potatoes and aubergine. Optional extras include carrots and peppers. But to be honest I fell in love with the simplicity and lushness of this dish.
By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".
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