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Fontina Stuffed Fennel with Pancetta & Roasted Shallot Vinaigrette

From Our Kitchen

Preheat oven to 350°F


2 fennel bulbs, stalks discarded, bulb quartered
⅓ lb. Italian fontina cheese, cut into small pieces
2 pkg. pancetta
6 shallots, peeled (if needed cut large pieces so shallots are uniform)
1½ cups olive oil
⅓ cup balsamic vinegar
Mesclun greens
½ pint grape tomatoes, halved
salt and pepper


Mix together shallots, ½ cup olive oil and a pinch of salt and pepper. Place in a roasting pan and cover with aluminum foil. Cook until tender, about 45 minutes. Remove foil and cook until golden brown, about 20 to 25 minutes. Remove from oven and let cool.

Bring a pot of salted water to a boil. Put half of the fennel in water, cook until tender, about 4 to 5 minutes. Place in a bowl of ice water. Repeat with remaining fennel. Remove from water and pat dry. Season with salt and pepper. Preheat grill. Stuff cheese in between layers of fennel. Wrap with a piece of pancetta. Place on grill. Turn fennel to brown pancetta on all sides. Meanwhile, place shallots and balsamic vinegar into a blender with a pinch of salt and pepper, slowly pour in olive oil. Lightly coat greens with vinaigrette. Arrange on plates.
Place fennel on plate. Garnish with tomatoes.

Serves 8