FRESH FENNEL PAN SAUCE

INGREDIENTS:

• 1 medium fennel bulb, fronds removed and chopped for garnish, bulb trimmed and cut into ¼-inch dice
• 2 ounces dried coppa or prosciutto, finely chopped
• 2 teaspoons minced garlic
• 1 cup dry marsala
• ½ cup homemade veal stock (see [>]) or canned low-sodium chicken broth

INSTRUCTIONS:

1. Cook the veal and set it aside.
2. Add the diced fennel to the pan and cook over medium heat for 5 minutes, stirring occasionally.
3. Stir in the coppa and garlic and cook for 1 minute more.
4. Pour in the marsala and bring to a boil, scraping up any browned bits from the bottom of the pan.
5. Reduce the marsala to ½ cup.
6. Add the stock and reduce until the sauce just starts to become syrupy.
7. Return the veal to the pan and cook for 1 minute to re-warm.
8. Serve garnished with the chopped fennel fronds.