Interestingly, Barbara and I were both thinking about a layered potato vegetable dish for dinner. Fortunately, while I was thinking, she was creating and cooking. It came out wonderful. Two eggs and a bit of cheese, and we were vegetarian instead of vegan tonight. Here is the recipe in two parts (each side of the recipe card):
It takes quite awhile to prep and then bake, so we were starved when it was ready to eat. Fortunately, it was well worth the wait.
I had actually opened the wine last night, to go with a pasta dish I made. It was a relatively simple but satisfying dish. I sautéed in sequence garlic, onions and leeks, Cremini and Portobello mushroom chunks, carrots and zucchini batons, celery batons, some leftover Controne white beans, and a little plum tomato to pull it all together. Then I cooked some high quality penne rigate while the sauce simmered. Finally, I tossed the cooked pasta into the saucepan, added 1/2 cup of the pasta water and simmered two more minutes. The woodsy mushroom-tomato-vegetable sauce was complemented perfectly by the Centesimino.