This one-pot recipe from the town of Montesacro in the southern Italian region of Apulia is baked in a wide, shallow terracotta dish called a tiella, which allows for continual slow evaporation while the meat cooks. Every Mediterranean country has a similar earthenware dish for slow-cooking: the French tian, the Moroccan tagine, the Corsican tianu, the Spanish cazuela, and the Balkan tava. Substitute any earthenware dish. I use a cazuela (see Mail Order Sources).
On the West Coast, wild fennel can easily be found. Crushed fennel seed is a good substitute.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.