1 bulb fennel
1 cup chicken broth or water
2 1/4-inch-thick slices pancetta, diced
1/4 cup chopped onion
1 clove garlic, minced
Salt and pepper to taste
3 ounces pine nuts, toasted and chopped


1. Trim fennel, discarding stems and reserving a few fronds for garnish. Cut fennel bulb into 1/4-inch-thick slices, then slice crosswise.
2. 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.
3. Meanwhile, in a large skillet over low heat, cook pancetta until almost crisp; add onion and garlic. Cook about 5 minutes, or until onion is tender. Drain cooked fennel; stir into pancetta mixture. Season with salt and pepper. Spoon mixture onto a serving platter. Sprinkle with pine nuts garnish with reserved fennel fronds.

Recipe Courtesy of Freida's, The Specialty Produce People.

Pancetta is the Italian version of bacon, although less smoky. Look for pancetta in Italian delis or specialty food stores.

Braised Fennel with Pancetta
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