New Potato, Fennel, Onion And Mushroom Pie With Mozzarella

Recipe Ingredients

900		New potatoes - scrubbed
		And cut into 5mm/1/4 inch thick slices
		Sea salt
2		Fennel - roughly chopped
2 tablespoons	30ml	Olive oil
4		Onions - finely chopped
2		Garlic - crushed
225		Flat mushrooms - sliced
		Freshly ground black pepper
25		Breadcrumbs
2 tablespoons	30ml	Freshly chopped parsley
1		Fresh basil leaves - torn into pieces
2		Mozzarella cheese - sliced
125		Vegetarian cheddar cheese - freshly grated

Recipe Instructions

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.

Source:
Tesco Vegetarian Summer Collection, Summer 1997

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