From beck Sun Aug 6 18:43:16 2006 Date: Sun, 6 Aug 2006 18:43:16 -0600 From: Bob Beck To: hollyandjim@shaw.ca, barb@obtuse.com Cc: chenelle@obtuse.com, beck@obtuse.com Subject: Arista Al Finocchio (Pork with Fennel) Message-ID: <20060807004316.GA31979@bofh.cns.ualberta.ca> Mime-Version: 1.0 Content-Type: text/plain; charset=us-ascii Content-Disposition: inline User-Agent: Mutt/1.5.6i 2 teaspoon Kosher (coarse) Salt 2 teaspoon fresh ground pepper 4 cloves garlic, crushed of very finely chopped 4 ounces wild fennel fronds, finely chopped nutmeg to taste (small amount, dash or three) 1 3 pound (1.5 kilo or so) pork shoulder roast, boneless 2 tablespoons olive oil 1 cup white wine 3-5 fennel bulbs, trimmed and segmented (you got the fronds from the top of these, you knob) Preheat oven to 300 F In a small bowl, combine salt, pepper, garlic, fennel fronds, and nutmeg, stir well to combine. Take pork roast, and in a heavy pan on high heat brown all sides of it well. Put the roast in a big dutch oven (like the big honkin corning ware one with the lid,or a cast iron one), rub, and cover with the spice mixture. drizzle on olive oil. Roast in oven 3 hours, 1 hour lid off, one hour lid on, half hour lid off. half hour lid on. Meanwhile bring a pot of water to boil. blanch fennel in boiling water for 5 minutes. Drain fennel and add to the roasting pan arranging around the pork for the last 30 minutes of cooking time. (I often skip the blanching and just put the fennel in for about 40 minutes, lid on) Allow the meat to rest for 10 minutes out of the oven before carving. serve with pan juices and fennel. (Adapted from a food network recepie by Bob Hardin) -Bob