| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Italian | Casserole, Cheese, Italian, Main course, Potatoes | 4 | Servings |
INGREDIENTS
| 900 | g | New potatoes, scrubbed and |
| cut into 5mm/1/4 inch | ||
| thick | ||
| slices | ||
| Sea salt | ||
| 2 | Bulbs fennel, roughly | |
| chopped | ||
| 2 | T | Olive oil |
| 4 | Onions, finely chopped | |
| 2 | Cloves garlic, crushed | |
| 225 | g | Flat mushrooms, sliced |
| Freshly ground black pepper | ||
| 25 | g | Breadcrumbs |
| 2 | T | Freshly chopped parsley |
| Handful of fresh basil | ||
| leaves torn into pieces | ||
| 2 | 125g Mozarella Cheese | |
| sliced | ||
| 125 | g | Vegetarian Cheddar cheese |
| freshly grated |
INSTRUCTIONS
1997 Cook the potatoes in salted boiling water for 10-15 minutes, until tender. Drain, then push through a sieve. Preheat the oven to 200C/400F/Gas 6. Cook the roughly chopped fennel in salted boiling water for about 7 minutes, until tender, then drain. Heat the oil in a frying pan, add the onions and fry for 5-10 minutes. Add the garlic and cook for a further 1 minute. Add the mushrooms and cook for a further 2 minutes. Season. Sprinkle half the breadcrumbs over the base of a shallow ovenproof dish. Add half the mushrooms and onions, fennel, parsley, basil, mozzarella and cheddar cheeses and potatoes in layers. Repeat these layers, finishing with a layer of potatoes, and sprinkling over the remaining breadcrumbs. Bake for 20 minutes until golden and bubbling. Serve straight from the oven with a crisp green salad. NOTES : This recipe is typical of Apulia in southern Italy. Recipe by: Tesco Vegetarian Summer Collection, Summer 1997 Posted to MC-Recipe Digest V1 #634 by Kerry Erwin <kerry@north.org> on Jun 03,
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Nutrition (calculated from recipe ingredients)
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Calories: 155
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 0mg
Sodium: 229.2mg
Potassium: 376.1mg
Carbohydrates: 19.3g
Fiber: 4.5g
Sugar: 5.9g
Protein: 4.6g