New potato, fennel, onion and mushroom pie with mozzarella

 
         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.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 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