Fennel and tomato gateaux with a parmesan salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bulb fennel | |
| 4 | ounces | Chopped tomato flesh |
| Salt and pepper | ||
| 1 | Chopped shallot | |
| 2 | Floz olive oil | |
| 2 | ounces | Mushrooms |
| 8 | Pre-blanched lasagne sheets | |
| 2 | ounces | Parmesan |
| 1 | Clove crushed garlic | |
| 1 | tablespoon | Tomato puree |
| Baby spinach | ||
| ¼ | Head 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.
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Carlton Food Network
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