Ingredients
2tbspcooking oil
1lbmild Italian sausages
1onion
1fennel bulb
2clovesgarlic
¾tspfennel seeds
1lbbaking potatoes,(about 2)
½tspsalt
1cupdry white wine
3½cupscanned tomatoes,(28 oz can)
6ozFontina
Preparation
Heat the oven to 450 degrees F.
In a large deep frying pan, heat 1 tablespoon of the oil over moderate heat.
Add the sausages and cook for about 10 minutes until browned and cooked through. Remove.
When the sausages are cool enough to handle, cut them into ¼-inch slices.
Add the remaining 1 tablespoon oil to the pan and heat over moderately low heat.
Add the onion, fennel bulb, garlic, and fennel seeds and cook, covered, for 5 minutes.
Stir in the potatoes and salt and cook, covered for about 5 minutes until the vegetables start to soften.
Stir in the wine and simmer until evaporated. Stir in the tomatoes.
Raise the heat to moderately high and simmer for 2 to 3 minutes longer until no liquid remains in the pan.
Stir in the sausages and transfer the mixture to a 9×3-inch baking dish. Bake the sausage mixture for 10 minutes.
Remove from the oven and top with the fontina. Bake for about 10 minutes longer until the vegetables are tender and the cheese is melted.
