How to make vegetable wellington

Ignore the sipping cup in the back ;-)

First prepare the sauce

Cut the garlic into small piece, as well as the Rosemary and some onion

The most important step---pour a glass of red for yourself

Sauté the onion, garlic, rosemary and bay leaf in olive oil. Till onion turns translucent

Reduce with some red wine until most of it is gone

Notice the change in color --- make sure to burn the alcohol away

Add tomato paste and water. Simmer on low heat for 45 minutes. Personally I only use San Marzano

Add a pinch of sea salt and black pepper

Now the little secret my grad school roommate's Italian grandmother told me----add a teaspoon of honey. Simmer for 45 minutes. Meanwhile start on the vegetables

Low heat. Slow cook

Before starting the vegetables, pour one more Barolo! I always cook better when I'm reasonably "jovial"

Cut the veggies julienne (onions, red pepper, mushroom)

Sauté the peppers and onion first in a spoon of olive oil

Next, sauté the portobellos

I like to reduce mushrooms in red wine, once they're sautéed...brings out the earthy flavor more

Next sauté the baby spinach

Now we'll start on the fillo dough

Rollout the dough and mix the egg. You'll use the egg to seal the layers of fillo

Add a few layers of fillo, using the egg to make it stick

For each layer, add a thin layer of your veggies and goat cheese

Remember to brush egg on each layer to make the fillo stick

After layers are complete---spread a bit of butter on top, will help with browning. Set in the oven then for 25 min, 375 degrees

While waiting...feel free to help yourself to another Barolo

Taste the sauce---shouldn't be acidic tangy, but flavorful. Add more salt or pepper if necessary. Let it simmer gently till Wellington is done

Notice the huge difference in level from when we started

Should come out flaky and crispy on the outside.

Cut a slice and pour some of the sauce over it