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. Recipe by: Tesco Vegetarian Summer Collection, Summer 1997 Posted to MC-Recipe Digest V1 #634 by Kerry Erwin
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|Serving Size: 1 Serving (725g)|
|Recipe Makes: 4|
|Calories from Fat: 114 (22%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 40mg||12 %|
|Sodium 560.3mg||19 %|
|Potassium 2097mg||55 %|
|Total Carbohydrate 77.7g||23 %|
|Dietary Fiber 13.1g||52 %|
|Sugars, other 64.6g|
|Protein 26g||37 %|
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Calories per serving: 515
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