Braised Fennel With Pancetta Recipe
Braised Fennel With Pancetta is a very tasty recipe. I liked the idea of this Braised Fennel With Pancetta recipe as soon as I heard it and since then it has remained one of my most favorite dishes. Try it today!
Summary
MethodBraise
Ingredients
1 bulb Fennel
1 cup (240 ml) water or chicken broth
2 strips pancetta or bacon, diced
1/4 cup (60 ml) chopped onion
1 clove garlic, minced
Salt, to taste
Pepper, to taste
Pignolias (pine nuts) , chopped and toasted, for garnish
Directions
Trim fennel, discarding woody stems and reserving some of the fernlike leaves for garnish.
Cut fennel into 1/4-inch thick slices, then slice crosswise.
In a medium saucepan, bring water or broth to boil.
Add fennel pieces; reduce heat, simmer, partially covered for 10-15 minutes or until tender.
Meanwhile, saute pancetta or bacon slowly; add onion and garlic.
Cook about 5 minutes or until onion is tender; drain well.
Drain cooked fennel; stir in pancetta mixture.
Season with salt and pepper.
Spoon mixture onto a serving platter.
Sprinkle with pignolias and garnish with some of the reserved fennel leaves.
Cut fennel into 1/4-inch thick slices, then slice crosswise.
In a medium saucepan, bring water or broth to boil.
Add fennel pieces; reduce heat, simmer, partially covered for 10-15 minutes or until tender.
Meanwhile, saute pancetta or bacon slowly; add onion and garlic.
Cook about 5 minutes or until onion is tender; drain well.
Drain cooked fennel; stir in pancetta mixture.
Season with salt and pepper.
Spoon mixture onto a serving platter.
Sprinkle with pignolias and garnish with some of the reserved fennel leaves.
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