| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food3 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Bulb fennel |
| 4 |
oz |
Chopped tomato flesh |
|
|
Salt and pepper |
| 1 |
|
Chopped shallot |
| 2 |
|
Floz olive oil |
| 2 |
oz |
Mushrooms |
| 8 |
|
Pre-blanched lasagne sheets |
| 2 |
oz |
Parmesan |
| 1 |
|
Clove crushed garlic |
| 1 |
T |
Tomato puree |
|
|
Baby spinach |
| 1/4 |
|
Head curly endive |
|
|
Basil |
INSTRUCTIONS
Cut the fennel into a small 1/4 inch dice. Heat the olive oil in a
thick-bottomed pan - add the garlic, shallot and cook for 2 minutes
without colour, then add the fennel, tomato puree and shredded basil
at the stage and cook for a further 1 minute and remove from heat.
Cut six 2 inch circles per portion of pasta and layer the pasta inside
a metal ring or on 4 well greased Ramekin dishes, then the fennel
mixture alternating until the dish is full then cover with tinfoil and
warm in a moderate oven for 6-8 minutes. Turn the gateaux out into the
centre of the plate and top with a pan-fried mushroom and pickled
chervil. Lightly toss curly endive, baby spinach in a little olive oil
and dress around the outside of the gateaux with parmesan shavings and
pickled basil leaves on top. DISCLAIMER© Copyright 1996 - SelecTV
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