Italian Braised Fennel And Leeks Recipe

Name: Italian Braised Fennel And Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Add the tomato, oregano and anchovies and simmer for about 2 minutes.
3
Add the chicken broth and continue to simmer for 3 or 4 more minutes. Adjust seasoning with salt and black pepper if desired.
4
Line the leeks in a 9 x 11 inch shallow baking dish. Spread the fennel slices over and then pour the sauce over all.
5
Cover tightly with foil and bake at 350F for 45 minutes.
6
Raise the oven temp to 400F and bake uncovered for 15 minutes.
7
Combine the panko and cheese, sprinkle over the casserole and bake (at 400F) another 10 minutes. Serve warm or at room temperature.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Italian Braised Fennel And Leeks falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Braised Fennel And Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions