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

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