I approached this recipe with trepidation. I had fresh fennel and was looking for a recipe, and we like liver (I fear we may be in the minority, here). It seemed like such an unusual mix of ingredients, I had to try it. There was pizza in the freezer, just in case! I followed the recipe with these exceptions: I only used half the olive oil (but all the butter) called for, I used mesclun greens instead of spinach, and anchovy paste instead of the anchovy fillets. We loved it. It didn't taste as unusual as the ingredients might have led one to expect. The fennel, once cooked, is very mild in flavor. It's a lovely, savory tasting dish which goes together in minutes. Definitely would make it again.

Reviewed On: Jul. 7, 2004