Ingredients

• 1 tablespoon butter
• 1/4 cup diced pancetta
• 1 lb fennel
• 1/2 cup Madeira wine
• Salt and pepper to taste

Instructions

1. In a large saute pan, melt butter and cook pancetta until crispy. Remove pancetta and set aside.
2. 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.
3. 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.