Roasted Fennel With Onions & Guanciale {Finocchi Arrostiti} Tarifi

Malzemeler

• 3 Large Fennel Bulbs, 2 Small Red Onions, 3 Ounces Diced Guanciale or Pancetta, 2 Tablespoons Olive Oil, Salt & Pepper To Taste, Zest From 1 Large Lemon, 1/4 Cup Fresh Parsley Leaves

Hazırlanışı

1. Preheat oven to 400 degrees F. Cut the tops off the fennel bulbs, cut the in half, and cut out the cores. Cut the bulbs into 1-inch slices and place in an oven-proof casserole dish. Peel the onions and cut each into 8 wedges and add to the fennel. Add the diced guanciale, olive oil, salt, pepper, and lemon zest. Toss to combine, coating the vegetables with the oil and seasonings. Roast the vegetables in the preheated oven for about an hour and 20 minutes, stirring every 20 minutes, or until the vegetables are fork tender and lightly browned. Cool for 15 minutes, then stir in fresh parsley. Serve warm or at room temperature.

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