Fennel and tomato gateaux with a parmesan salad

1 servings

Ingredients

QuantityIngredient
1Bulb fennel
4ouncesChopped tomato flesh
Salt and pepper
1Chopped shallot
2Floz olive oil
2ouncesMushrooms
8Pre-blanched lasagne sheets
2ouncesParmesan
1Clove crushed garlic
1tablespoonTomato puree
Baby spinach
¼Head curly endive
Basil

Directions

Cut the fennel into a small ¼ 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

Converted by MM_Buster v2.0l.