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New Potato, Fennel, Onion and Mushroom Pie with Mozzarella
Recipe By : Tesco Vegetarian Summer Collection, Summer 1997
Serving Size : 4 Preparation Time :1:20
Categories : Casserole Cheese
Italian Main Courses
Potatoes Vegetarian
New
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
900 g new potatoes -- scrubbed
and cut into 5mm/1/4 inch thick slices
sea salt
2 bulbs fennel -- roughly chopped
2 tbsp olive oil
4 onions -- finely chopped
2 cloves garlic -- crushed
225 g flat mushrooms -- sliced
freshly ground black pepper
25 g breadcrumbs
2 tbsp freshly chopped parsley
handful of fresh basil leaves -- torn into pieces
2 x 125g packs Mozarella Cheese -- sliced
125 g Vegetarian Cheddar cheese -- freshly grated
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.
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NOTES : This recipe is typical of Apulia in southern Italy.
Preparation: 25 minutes
Cooking: 45-55 minutes
Calories/fat per serving: 682 cals/31g
Cost per serving: £1.55
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