Layers, layers.

Layering dishes...I had a conversation in the office the other day about the different dishes that use layering. We are a very international staff group so the talk became very interesting very soon. Lasagna, Pasticchio, Pionos, Enchiladas Suizas, Pastelon , Moussaka and Sheepard's Pie.

Principles of layering, and what you put in between, came a bout; from Eggplant to plantains any vegetable can become a slice of savory cake.

I am too tired to write all the recipes tonight but I promise to have them up soon.

Basics are binders, frameworks and toppings keep that in mind as they are engineering fits of the common "culinaria".

Check out my buddy's site :http://italianfoodimports.com