50g borlotti beans
50ml Grappolini Paneolio Extra Virgin Olive oil
1 fennel bulb, sliced
1 large potato, sliced
100g mangetout
2 concasse tomatoes, peeled,
Seeded and finely chopped
1 garlic clove, crushed
Fresh basil leaves, torn
3 slices mozzarella

Boil the beans until tender, drain and set aside. Peel and slice the potato and boil. Set aside to cool. Stir fry the fennel and mangetout in extra virgin olive oil.

Put a 10cm stainless steel ring on a plate. First put the potato slices as your base, then the fennel followed by the mangetout and finish off with the beans.

Top the vegetable stack with slices of fresh mozzarella and brown under the grill. In another plate place the tomatoes mixed with the garlic and basil as a border.

Using a palette knife lift the vegetable stack ring and place in the middle of the serving plate. Remove the ring and serve warm.