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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