Italian Braised Fennel and Leeks

This is an excellent dish. While Im not one to chow down on anchovies, they add an interesting dimension to this dish. Ony made one minor change, instead of leaving the leeks long(still halved lengthwise), I cut into 3-4" batons in order to make serving easier, and it did.

Simple & good.

Hi, I just made this and it was delicious however I had so much broth in the pan at the end of the baking time; no matter, very tasty. Should it have cooked down?

i love this dish and have been making it for around 4 years now! delicious every time, every ingredients adds something. really got me to look at leeks in a better way too :)

Soooooo GOOD! I can't get enough of Italian braised vegetables, and this combination of flavours was wonderful. I braised in Dutch oven on stove because oven was otherwise busy. Added back bacon (like a good Canadian), a hunk of parm rind, pre-roasted garlic, and carrots. No leeks available, so subbed shallots and red onion. Added lemon juice, red chard, and parsley at end, and a bit of sugar to balance tomatoes.

Although it bears not a shred of resemblance to the photograph illustrating the recipe, this is a five star dish. One of the best, easy to assemble dishes I have made - one I would be proud to serve to guests and absolutely fall on the ground delicious. The anchovies are genius and give a depth to the vegetables which are pleasant on their own, but which achieve new heights with this simple addition. I don't usually rave about recipes but this was so easy and so delicious, both right out of the oven and the next day, that a friend who was invited over for dinner insisted on taking the leftovers home because they were fearful it wouldn't be around the next day. An absolute keeper.

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.

Yum!!!

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

Ohhhhhhhhhh.

Love this!

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.

Fennel and leeks - two favorites! Anchovies - what a great idea!

Mmmmmm. Love the anchovies along with all you other beautiful flavors. I can practically taste it now.