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Author Notes: About a week and a half ago fisheri posted a recipe which he called "A Great Pasta, Waiting for a Recipe"
where he describes a pasta recipe mentioned in David Tanis' Heart of the Artichoke listing ingredients but no amounts. I was intrigued, played around with the ingredients and made a bowl which as fisheri described was "subtle and sublime". A couple of days later I added diced fresh fennel, leeks, tomato and chicken broth and made another pasta. I was hooked on the flavors and so today put everything together for braised fennel and leeks. I'm a very happy camper! Thanks fisheri.....now I have three wonderful plays on this! —inpatskitchen
Food52 Review: This dish packs a flavorful punch. Fennel and leeks are simmered in the oven until they are soft and sweet, making a great canvas for the punchy, anchovy-spiked sauce. Fresh oregano adds an herbal note and red pepper flakes add heat. This recipe takes some time to come together, but the hour-long braise gives you time to make a main dish (or enjoy a glass of wine, like we did!). Each bite is a combination of sweet, savory, and salty--but it's the anchovies that leave a lasting impression on the palate. They really make this dish shine. —Brianne Du Clos
Makes about 4 servings
- 1/4 cup olive oil
- 4 large cloves garlic, minced
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon ground fennel seed
- 1 medium tomato, seeded and finely diced
- 4 anchovy filets, minced
- 1 tablespoon chopped fresh oregano
- 1 1/4 cups chicken broth
- Salt and black pepper to taste
- 3 nice size leeks, white and pale green only, halved lengthwise (about 6 to 8 inches long)
- 2 cups sliced fresh fennel bulb, cut into pieces about 3 inches long and 1/4 to 1/2 inch wide
- 2 tablespoons panko crumbs
- 2 tablespoons finely grated parmesan
- In a large saute pan heat the oil and add the garlic and crushed red pepper. Saute for about 2 minutes and add the ground fennel seed.
- Add the tomato, oregano and anchovies and simmer for about 2 minutes.
- Add the chicken broth and continue to simmer for 3 or 4 more minutes. Adjust seasoning with salt and black pepper if desired.
- Line the leeks in a 9 x 11 inch shallow baking dish. Spread the fennel slices over and then pour the sauce over all.
- Cover tightly with foil and bake at 350F for 45 minutes.
- Raise the oven temp to 400F and bake uncovered for 15 minutes.
- Combine the panko and cheese, sprinkle over the casserole and bake (at 400F) another 10 minutes. Serve warm or at room temperature.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Green Holiday Side
- This recipe was entered in the contest for Your Best Recipe with Anchovies
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side
- This recipe was entered in the contest for Your Best Fennel
- This recipe was entered in the contest for Your Best Leeks
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
- This recipe was entered in the contest for Your Best Spring Alliums
- This recipe was entered in the contest for Your Best Canned Fish Recipe
- This recipe was entered in the contest for Your Best Root Vegetable Side
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