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Fennel And Tomato Gateaux with a Parmesan Salad

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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.
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