I start by trimming the fennel: remove the fronds only if they are too long and cut away the dark part at the base. Then I slice it into pieces about 5/8 inch thick, because I like them to stay crunchy after baking. If you prefer them softer, slice thinner. Just be careful not to make them too thin or they may fall apart.

I then plunge the slices into a bowl of water and let them sit for a few minutes (this helps loosen any remaining impurities), then rinse them under running water. After drying them thoroughly, I halve the slices (if necessary) and wrap each with one or two slices of pancetta.

I line the baking dish with parchment paper (previously wetted and wrung out). I spray extra virgin olive oil onto the parchment and arrange the fennel slices, trying not to overlap them. I drizzle a little more oil over the arrangement and finally sprinkle a good handful of breadcrumbs. This step is essential for me because it helps create that crunchy crust I love.

I bake in a preheated oven at 356°F and cook for about 10–12 minutes, then I turn the fennel slices, add a little more breadcrumbs and return them to the oven for another 10–12 minutes or until nicely golden (it depends on how you like them).

I serve Baked Fennel Wrapped in Crispy Pancetta immediately or at room temperature, as they will be delicious either way.