Stewed fennel with pancetta and cranberries

Name: stewed fennel with pancetta and cranberries
Total time: 45 min
Yield: 4
Ingredients: 500 gram fennel bulb; 100 gram dried cranberries; 100 gram white raisin; 100 gram pancetta; 2 clove garlic; 1 tablespoon olive oil; 1 tablespoon peanut oil

Ingredients

500 gram fennel bulb
100 gram dried cranberries
100 gram white raisin
100 gram pancetta

2 clove garlic
1 tablespoon olive oil
1 tablespoon peanut oil

Directions

Boil the fennel with dried cranberries (or white raisins) for about 10 minutes in salt water.
Fry the pancetta gently in a hot frying pan or frying pan.
Add the finely chopped cloves of garlic and 1 tablespoon of olive or peanut oil and cook for 1 minute.
Drain the fennel and cranberries. Add to the pancetta, simmer for about 2 minutes and season with salt and freshly ground pepper.
Delicious with pork, chicken and fish.