Italian Braised Fennel and Leeks
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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"
http://www.food52.com/recipes/14460_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. - documentngdinnr
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 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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about 1 month ago lloreen
I made this twice this week and it is a huge hit! I left out the cheese and Panko and it is delicious as is. I used Aleppo pepper, which has a lovely smokiness. Great recipe.
about 1 month ago inpatskitchen
Thanks lloreen! I'm so glad you enjoyed!
about 1 year ago Sagegreen
Yum!!!
about 1 year ago inpatskitchen
It IS yummy! Thanks Sagegreen!
about 1 year ago LE BEC FIN
this is just brilliant AND I AM GOING TO MAKE IT!!!!! pat, you might also enjoy a recipe related to yours in the fennel seed/tomato/garlic aspect, but very different too-- It's braised mushrooms. In my 30 yr catering co, I made a vegetarian hors d'oeuvre out of it by piping a sundried tomato butter on a crostini and topping it with these mushrooms. Since you are a great dabbler, maybe you'll look at the mushroom recipe and riff!
best,
mindy
WINE BRAISED MUSHROOMS
3/4 C Oil
5 ½ Lbs Sliced Mushrooms
salt and pepper
3 chopped Onions
1 ½ T Minced Garlic
3 T Fennel Seeds
3 T Basil
2 T Marjoram
2- 2 lb Cans tomatoes drained and crushed
5 C Red Wine
1 C Balsamic Vinegar
Saute mushrooms in oil with the salt and pepper to taste cook until liquid is evaporated. Saute onions and garlic. Add remaining ingredients and cook down before adding mushrooms.
Yield 12 cups
about 1 year ago inpatskitchen
Thank you so much Mindy! The mushrooms sound fabulous...I will make them soon...You should post this for all to see! And if you do make these please let me know what you think..
about 1 year ago LE BEC FIN
you know, pat, i THOUGHT these were a silver palate recipe but unless they're in their very first, whitre cover book, i'm wrong , and i can't remember where else they come from. phooey. i always want to give credit to the creators of any recipe.
about 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Ohhhhhhhhhh.
about 1 year ago inpatskitchen
I almost forgot that this had anchovy in it...I'm working on another "riff" of this for dinner tonight!
over 1 year ago gingerroot
Love this!
over 1 year ago inpatskitchen
Oh thank you gingerroot! The flavor is pretty assertive but oh so good!
over 1 year ago Niknud
So I've been going through the recipes of the past couple of days and they are all so amazing! Anchovies are great - they can add so much to so many dishes This one looks just wonderful.
over 1 year ago inpatskitchen
Thanks so much!
over 1 year ago SKK
Fennel and leeks - two favorites! Anchovies - what a great idea!
over 1 year ago inpatskitchen
Thank you SKK...I really think the anchovy and ground fennel make this dish!
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Mmmmmm. Love the anchovies along with all you other beautiful flavors. I can practically taste it now.
over 1 year ago inpatskitchen
Thanks! I know... the anchovies are a perfect enhancer!!