Ciabatta with Fennel and Onion
Fennel can be substituted with leeks and shallots can be replaced with onions, but I prefer to cook with shallots, they are more tender and have a unique taste. The dish is very tasty – crunchy bread, with soft, slightly salty, tender and tasty filling. Easy recipe to prepare. By the way, instead of bacon, you can use more lean and less salty meats such as chicken or turkey.
Ciabatta with Fennel and Onion Recipe
By Published: January 15, 2014
- Yield: 10 Servings
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 40 mins
Fennel can be substituted with leeks and shallots can be replaced with onions, but I prefer to cook with shallots, they are more …
Ingredients
- 1 ciabatta
- 1-2 medium fennel
- 3 shallots
- 3 cloves of garlic
- half lemon juice
- 8-10 long, thin slices bacon
- half cup white wine dry
- pinch brown sugar
- olive oil
- salt and freshly ground pepper
Instructions
- Finely chop the fennel and shallots, and sprinkle with lemon juice and pepper. After, finely chop the garlic. Cut the bacon into a small cubes and fry in olive oil and then place on paper towels. In the same pan with the fat of the bacon, stir fry the fennel and onion for about 10 minutes. Add garlic and cook for 2 minutes. Finally add wine, salt and pepper.
- Cut ciabatta into pieces, drizzle with olive oil and toast the inside on a grill. Alternatively, you can place on a baking sheet and toast in an oven at 390 F until golden brown, about 5 minutes.
- Put fennel and onions on the ciabatta, drizzle with olive oil again, and serve immediately.
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