| 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 |
tb |
Olive oil |
| 4 |
|
Onions, finely chopped |
| 2 |
|
Cloves garlic, crushed |
| 225 |
g |
Flat mushrooms, sliced |
|
|
Freshly ground black pepper |
| 25 |
g |
Breadcrumbs |
| 2 |
tb |
Freshly chopped parsley |
|
|
Handful of fresh basil leaves, torn into pieces |
| 2 |
pk |
(125g) Mozarella Cheese, sliced |
| 125 |
g |
Vegetarian Cheddar cheese, freshly grated |
INSTRUCTIONS
1. Cook the potatoes in salted boiling water for 10-15 minutes, until
tender. Drain, then push through a sieve.
2. Preheat the oven to 200C/400F/Gas 6.
3. Cook the roughly chopped fennel in salted boiling water for about 7
minutes, until tender, then drain.
4. 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.
5. 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.
6. 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, 1997
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