CARAMELIZED PANCETTA AND FENNEL SALAD
Sweet, roasted caramelized pancetta and fennel are the stars of this elegant salad.
Provided by Giada De Laurentiis
Categories Salad Side Dish
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
- In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.
- Mix the vinegar, lemon juice, honey, salt, and pepper in a small bowl. Gradually blend in the oil while mixing with a fork or whisk until fully combined. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Nutrition Facts : ServingSize 4, Calories 277
CARAMELIZED PANCETTA AND FENNEL SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
- In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
- Yield: scant 1/2 cup
- Prep Time: 5 minutes
CARAMELIZED PANCETTA AND FENNEL SALAD
Number Of Ingredients 0
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.Yield: scant 1/2 cupPrep Time: 5 minutesSource: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 183
FETTUCCINE WITH PANCETTA AND FENNEL
Categories Milk/Cream Dairy Pasta Pork Dinner Parmesan Fennel Fall Winter Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large saucepan over medium-low heat. Add pancetta and garlic; sauté until garlic is pale golden, about 4 minutes. Stir in 1/3 cup chopped fennel fronds, fennel wedges, fennel seeds and crushed red pepper. Cover and cook until fennel wedges are soft, stirring occasionally, about 15 minutes. Add cream; cook until reduced by half, about 10 minutes.
- Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking water. Toss pasta with fennel mixture and enough reserved cooking water to coat. Season with salt and pepper. Serve, passing Parmesan cheese separately.
CARAMELIZED PANCETTA AND FENNEL SALAD
Number Of Ingredients 0
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 183
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