Braised Fennel with Pancetta
Braised Fennel with Pancetta
Fennel braised with pancetta and Madeira wine make a rich side dish that doesn't feel heavy. (Adapted from SF Cooking School).
Ingredients
- 1 tablespoon butter
- 1/4 cup diced pancetta
- 1 lb fennel
- 1/2 cup Madeira wine
- Salt and pepper to taste
Instructions
- In a large saute pan, melt butter and cook pancetta until crispy. Remove pancetta and set aside.
- Remove leafy fronds from fennel. Cut lengthwise and then into wedges. Add fennel to the pan used for the pancetta and brown on all sides.
- Add pancetta back into the pan. Add Madeira. Cover and simmer until fennel is tender throughout, about 25 minutes. The wine should be mostly reduced, creating a glaze for the fennel. If the liquid is all evaporated and the fennel isn't cooked through yet, add a bit of water and continue simmering covered until done.
Recipe Source: LickMySpoon.com.
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