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Fennel Compote



  • 1.

    Heat a frying pan until hot, then add the olive oil and fennel and cook over a medium heat for 20 minutes until starting to brown.

  • 2.

    Add the garlic, oregano, wine, tomatoes and boiling water.

  • 3.

    Cook over a very low heat for 1 ½ hours.

  • 4.

    If there is still a lot of liquid, cook on a fast heat until very little water remains and the sauce has thickened.

  • 5.

    Season with salt, black pepper and balsamic vinegar.

  • 6.

    Finish with grated parmesan, the basil and chopped black olives.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Fennel Compote.


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