Pancetta and Garlic Puree

Preparation info

  • Difficulty


  • Makes about

    ¼ cup

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Use 1 to 2 tablespoons of this captivating puree to flavor pork or veal stews, soups, beans, and mushroom dishes.


  • 6 large garlic cloves, unpeeled
  • Salt and freshly ground pepper
  • 2 tablespoons finely chopped lean pancetta
  • 2 tablespoons duck or goose fat


  1. Boil the garlic cloves in their skins for 20 minutes; drain dry, let cool, then peel.
  2. In a food processor, puree the garlic cloves with a pinch of salt and pepper, the pancetta, and the duck or goose fat. Pack into a small jar with a tight lid. Keep and use within 2 weeks.
Inspired by a recipe in Jean-Paul Malaurie's Ma cuisine des quatre saisons en Périgord.