Recipe for New Potato, Fennel, Onion and Mushroom Pie with Mozzarella 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
900 gm New potatoes, scrubbed and cut into 5mm/1/4 inch thick slices
Sea salt
2 x Bulbs fennel, roughly chopped
2 tbl Olive oil
4 x Onions, finely chopped
2 x Cloves garlic, crushed
225 gm Flat mushrooms, sliced
Freshly ground black pepper
25 gm Breadcrumbs
2 tbl Freshly chopped parsley
Handful of fresh basil leaves, torn into pieces
2 pkt (125g) Mozarella Cheese, sliced
Instructions:
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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