Italian Braised Fennel And Leeks

• 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.

olive oil, garlic, red pepper, ground fennel, tomato, anchovy filets, fresh oregano, chicken broth, salt, leeks, fresh fennel bulb, panko crumbs, parmesan

Taken from food52.com/recipes/14587-italian-braised-fennel-and-leeks (may not work)