Patate con finocchio e porcini

Potatoes with fennel and porcini

For 6

175 g (6 oz) dried porcini

4 tablespoons olive oil

4 garlic cloves, peeled and cut into slivers

8 medium fennel bulbs, trimmed and cut lengthways into 1 cm (1/2 in) slices

1.5 kg (3.1/4 lb) potatoes (Linska or Roseval), peeled and cut into 1 cm (1/2 in) slices

Maldon salt and freshly ground black pepper

Preheat the oven to 200° C/400° F/Gas 6.

In this recipe, it is essential that the potatoes, fennel and porcini are of the same thickness. As they are baked in one layer, a large shallow baking tray should be used.

Soak the porcini in about 175 ml (6 fl oz) hot water for half an hour, then drain carefully through a fine sieve, retaining the soaking water. Heat 1 tablespoon of the oil in a pan, then gently fry the porcini with a little of the garlic for a few minutes. The porcini slices should be slightly browned. Add about 3 tablespoons of the soaking liquid, and continue to cook until soft, and most of the liquid has evaporated.

In a very large saucepan heat the rest of the olive oil, then add the rest of the garlic slivers plus the fennel slices. Cook, stirring, for 5–10 minutes, or until the fennel is soft. Add the potatoes and stir thoroughly, then add the porcini and salt and pepper to taste. Stir together well, then put in one layer in the baking tray. Place in the preheated oven and cook for 30 minutes or until the potatoes are cooked.