Ingredients Jump to Instructions ↓

  1. 900 New potatoes - scrubbed And cut into 5mm/

  2. 1/4 inch thick slices Sea salt

  3. 2 Fennel - roughly chopped

  4. 2 tablespoons 30ml Olive oil

  5. 4 Onions - finely chopped

  6. 2 Garlic - crushed

  7. 225 Flat mushrooms - sliced Freshly ground black pepper

  8. 25 Breadcrumbs

  9. 2 tablespoons 30ml Freshly chopped parsley

  10. 1 Fresh basil leaves - torn into pieces

  11. 2 Mozzarella cheese - sliced

  12. 125 Vegetarian cheddar cheese - freshly grated

Instructions Jump to Ingredients ↑

  1. 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.


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