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Braised Fennel with Pancetta


1 bulb Fennel
1 cup chicken broth or water
2 strips pancetta* or bacon, diced
1/4 cup onion, chopped
1 clove garlic, minced
Salt and pepper to taste
1 3-ounce package Frieda’s Pine Nuts, chopped and toasted (optional garnish)
Reserve fennel foliage for garnish


Trim fennel, discarding stems and reserving some leaves for garnish. Cut fennel bulb into 1/4-inch-thick slices, then slice crosswise. In a medium saucepan, bring broth or water to boil. Add fennel pieces; reduce heat. Simmer, partially covered for 10 to 15 minutes or until tender.

Meanwhile, in a separate skillet, sauté 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 pine nuts, if desired, and garnish with some of the reserved fennel foliage.

Analyzed to serve 4. Analyzed without optional pine nuts. Calories 80, Total Fat 6g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 10mg, Sodium 180mg, Total Carbohydrate 6g, Dietary Fiber 2g, Sugars 1g, Protein 3g, Vitamin C 15%