Recipe - New Potato Fennel Onion And Mushroom Pie With Mozzarella

900 g New potatoes, scrubbed and
cut into 5mm/One fourth inch thick
slices
Sea salt
2 Bulbs fennel, roughly
chopped
2 tablespoon Olive oil
4 Onions, finely chopped
2 Cloves garlic, crushed
225 g Flat mushrooms, cut or sliced up
Freshly ground black pepper
25 g Breadcrumbs
2 tablespoon Freshly chopped parsley
Handful of fresh basil
leaves, torn into pieces
2 pack (125g) Mozarella Cheese,
cut or sliced up
125 g Vegetarian Cheddar cheese,
freshly grated

1. Cook the potatoes in salted boiling water for 1015 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 510 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
MCRecipe Digest V1 #634 by Kerry Erwin kerry@north.org on Jun 03, 1997