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A simple and delicious dish to accompany your meals or BBQ.

Monday 22 February 2021

Here's the recipe


Total preparation time: 20min
cooking time: 5 to 8min
Serves 2
Dietary: dairy free and nut free


1 large fennel about 500g
100g of unsmoked guanciale (about two thick slices)
2 blood oranges, if in-season otherwise, blond ones will do.
10ml Acetaia San Giacomo apple balsamic vinegar or good quality balsamic vinegar


What you need:

1 pan 
A mandolin (if not, a sharp knife will do the trick for finely slicing the fennel)



First, you’ll need to cut and keep aside the frilly fennel green leaves, then finely slice the fennel. Peel the orange and cut the orange flesh segments out, mix them with the fennel in a salad bowl, and finally squeeze any juice from the leftover oranges into the fennel/oranges mix, and set aside.

Second, start by cutting the guanciale’s rind off and removing it. Then cut the remaining pieces into strips about 1cm thick. 

Preheat a pan to medium-high, when the pan is hot add the guanciale strips and sizzle them until crisp. We advise discarding most of the excess fat released by the guanciale while cooking it, this is to avoid a burned flavour and to help also to crisp them up quickly. Once the guanciale’s strips are nice and crispy keep them to one side until ready to serve with the salad.

When ready to serve, add the crisped guanciale, the frilly fennel green leaves and dress with apple balsamic or your choice of balsamic vinegar the fennel and orange salad that you previously prepared.

Get it On The Table and enjoy!

Make a sharing feast from scratch