Stuffed Fennel Bulbs

By: The Food Hunter

It's easy to impress dinner guests with tasty dishes like Stuffed Fennel. Although the recipe comes together easily the presentation is such that it will be seem you spent hours slaving in the kitchen.

What makes this healthy dish even easier is that the filling can  easily be in advance and put together last minute.

Stuffed Fennel Bulbs

4 Fennel Bulbs

2 oz Pancetta

1/2 cup minced carrot

1/2 cup minced celery

1/2 cup minced onion

3 large garlic cloves, thinly sliced

1 tsp salt

1 pound ground veal

1 sage sprig

1 parsley sprig

1 bay leaf

2 teaspoons dried oregano

1/4 White Wine

One 15-ounce can diced tomatoes

1 1/2 cups low-sodium broth

1/2 cup Parmesan cheese

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Boil fennel bulbs in salted water until tender.

In a large pan, cook the bacon in the oil over moderate heat, stirring occasionally, until the bacon is crisp, about 5 minutes. Add the carrot, celery, onion, garlic and salt and cook over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes. Add the ground veal, sage, parsley, bay leaf, and oregano and cook, breaking up the meat with a wooden spoon, until no pink remains, about 8 minutes.

Add the wine to the casserole and cook, stirring, until nearly evaporated, about 3 minutes. Add the tomatoes with their juices and cook, stirring, about 4 minutes. Add the stock and bring to a simmer. Cook over moderately low heat, stirring occasionally, until slightly reduced, about 40 minutes. Season with salt and pepper

Cut the fennel bulbs in half and core out the center. Stuff each half with the fennel sauce. Top with the parmesan cheese and broil until the cheese is crisp.