| 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 | tb | 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 Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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