New potato, fennel, onion and mushroom pie with mozzarella
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 900 | grams | New potatoes, scrubbed and cut into 5mm/1/4 inch thick slices |
| Sea salt | ||
| 2 | Bulbs fennel, roughly chopped | |
| 2 | tablespoons | Olive oil |
| 4 | Onions, finely chopped | |
| 2 | Cloves garlic, crushed | |
| 225 | grams | Flat mushrooms, sliced |
| Freshly ground black pepper | ||
| 25 | grams | Breadcrumbs |
| 2 | tablespoons | Freshly chopped parsley |
| Handful of fresh basil leaves, torn into pieces | ||
| 2 | packs | (125g) Mozarella Cheese, sliced |
| 125 | grams | Vegetarian Cheddar cheese, freshly grated |
Directions
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@...> on Jun 03, 1997