Recipe: Grilled, Stuffed Fennel

Serves 8


  • 2 fennel bulbs with stalks attached
  • 1 teaspoon butter
  • 1 shallot, minced
  • 2 ounces pancetta, diced
  • 4 ounces goat cheese
  • ½ teaspoon crushed red pepper
  • ½ cup dates, roughly chopped
  • Zest from ½ lemon


  1. Cut off the base of the fennel bulbs so that the stalks are separate.  Cut off the tops of the stalks and mince so you have ¼ cup minced fennel tops. 
  2. In a pan heat the butter over medium high.  Add the shallot and cook until soft.  Set aside.  Add the pancetta and cook until crispy.  Set aside.
  3. In a bowl mix together the shallot, pancetta, goat cheese, red pepper, and dates.
  4. Heat the broiler to low or a grill to medium.
  5. Fill the indent of each fennel stalk with 2-3 tablespoons of the goat cheese mixture.  Grill until the fennel stalks soften and blacken slightly.  Serve hot or cool, garnished with the lemon zest.