Braised Fennel With Pancetta
|Water/Chicken broth||240 Milliliter (1 Cup)|
|Pancetta strips/Bacon||2 , diced|
|Chopped onion||60 Milliliter (1/4 Cup)|
|Garlic||1 Clove (5 gm), minced|
|Pignolias||1 Tablespoon, chopped and toasted (Pine Nuts, For Garnish)|
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.