Compote of Fennel with Onion, Pancetta, and Currants

Preparation info
  • Serves


    • Difficulty


Appears in
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

By Paula Wolfert

Published 2009

  • About

The technique for making vegetable compotes is old-fashioned and marvelously simple. All the vegetables are thinly sliced using a mandoline or food processor for precision. Then they are cooked together very slowly in their own exuded juices inside a glazed earthenware pot. An occasional stirring encourages the slices to break down and merge into a sumptuous vegetable jam studded with tender bits of pancetta and sweet currants. This compote makes an excellent accompaniment to grilled fish o