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Vegetable Tiella

Source of Recipe


From "Michael Chiarello's Casual Cooking"






List of Ingredients



• 1/3 cup extra-virgin olive oil (plus a teaspoon for oiling pan)
  
• 1 Tbsp minced garlic
  
• 1 lb. spinach, thick stems removed (about 5 quarts)
  
• 1 lb. zucchini (3 medium)
  
• 1-1/2 lbs. russet potatoes (2 large)
  
• 1/2 tsp kosher salt
  
• 1/2 tsp fresh ground black pepper
  
• 3-1/2 cups bottled or homemade marinara or tomato sauce
  
• 1/3 cup coarsely chopped fresh basil
  
• 3/4 cup freshly grated Parmesan cheese
  
• 1 cup fine dry bread crumbs
  






Instructions



1. Preheat oven to 375 degrees (F). Lightly oil a deep 2-1/2- to 3-quart baking dish and set aside.
   
   
2. In a small bowl, combine the extra-virgin olive oil and garlic. Set aside.
   
   
3. Bring a large pot of lightly salted water to a boil and prepare a bowl of ice water. Plunge the spinach into the boiling water for about 15 seconds, then drain and transfer to the ice bath. When cool, drain again and squeeze dry. Chop coarsely and transfer to a bowl.
   
   
4. Trim the ends of the zucchini and cut in half lengthwise, then again crosswise. Put halves cut-side down and cut lengthwise into 1/4-inch-thick slices. Put in a separate bowl. Peel potatoes and cut in the same way as the zucchini. Place potatoes in a separate bowl. Season the vegetables with salt and pepper, and toss with some of the garlic oil to coat lightly. Reserve remaining oil for drizzling on top of the tiella.
   
   
5. Using half of the potatoes, make a layer in the prepared baking dish, filling in any gaps with small pieces. Spread with 1/2 cup marinara or tomato sauce, then sprinkle with 1-1/2 tablespoons basil and 2 tablespoons each Parmesan and bread crumbs. Repeat the layering -- vegetable, marinara sauce, basil, Parmesan, bread crumbs -- using all the zucchini, then all the spinach. Top with remaining potatoes, marinara sauce and basil. Drizzle with reserved garlic oil. Cover and bake until tender and bubbling, about 1-1/4 hours. Sprinkle with remaining Parmesan and bread crumbs. Continue baking, uncovered, until top begins to brown, about 15 minutes longer. Remove from oven and let cool to room temperature to allow dish to settle and deepen in flavor. (Tiella may be served hot, warm or at room temperature. Reheat in a low oven, if desired.)
   
   Serves 6 as a main course,
   or 8 to 10 as a side dish.