Braised Fennel Oreganata with Pancetta
Ingredients
For the Fennel
- 3 large fennel bulbs, trimmed and cut into wedges
- 4 ounces pancetta, diced
- 1 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves, sliced
- ½ cup dry white wine
- 1 cup vegetable or chicken broth
- Salt and black pepper, to taste
For the Oreganata Topping
- 1 cup Italian-style breadcrumbs (or panko
- ½ cup grated Parmesan cheese
- 2 tsp dried oregano
- 1 tbsp chopped fresh parsley
- 1 tbsp lemon zest
- 2 tbsp olive oil
- Pinch of salt
- Pinch of black pepper
To Finish
- Fresh lemon juice
- Reserved fennel fronds
Instructions
- Prep the fennelTrim the stalks, reserve some fronds for garnish, remove any tough outer layers, and cut each fennel bulb into wedges.
- Cook the pancettaHeat a large skillet over medium heat. Add the diced pancetta and cook for 3–4 minutes, until it renders its fat and begins to crisp. Remove half the pancetta pieces with a spoon and set aside for garnishing later, leaving the rest and the fat in the pan.
- Sear the fennelAdd the olive oil and butter to the pancetta fat. Once melted, add the fennel wedges in a single layer. Sear for 3–4 minutes per side until lightly golden. Season with salt and pepper.
- Add garlic + deglazeStir in the sliced garlic and cook for 30 seconds. Pour in the white wine and let it reduce by half.
- Braise the fennelAdd the broth, cover the skillet, reduce heat to medium-low, and simmer for 10–12 minutes, or until the fennel is tender.
- Make the oreganata toppingIn a bowl, mix the breadcrumbs, Parmesan, oregano, parsley, lemon zest, olive oil, salt, and pepper. The mixture should be moistened but crumbly.
- BroilPreheat the broiler. Transfer the fennel and its cooking juices to a baking dish (or leave in an oven-safe pan). Sprinkle the oreganata topping evenly over the fennel. Broil for 2–3 minutes, or until golden and crisp.
- ServeTop with the reserved crispy pancetta, a squeeze of fresh lemon juice, and fennel fronds.