Wild Fennel Pollen 3oz container-Italy (53803S)
About this Product
Fennel pollen has been a treasured ingredient in Tuscany for centuries. Its bright clean anise flavor gives life to the classic Tuscan fresh pork sausage, Finocchiona, named after this delightful herb. Harvested carefully by hand, the flowers are placed in cloth bags to prevent moisture from collecting and creating mold. After harvesting the fennel flowers laden with pollen, they are carefully spread on wide wooden boards lined with butcher paper in a well-aerated, dry room. The boards are then laid beneath a protective net and left untouched in order to ensure that the pollen's essential oils do not dissipate and lose their powerful scent. After approximately 10 days the fennel is tested for moisture. The fennel pollen should slightly spring back when lightly pressed. At this stage it is not completely dry. The pollen is then sifted to extract little leaves and twigs, then packed in large cotton bags to ultimate the drying process. When completely dry the pollen should have a heady aroma of anise, golden-green color and crisp texture. Fennel pollen and pork are a perfect combination: thick-cut grilled pork chops dusted with sea salt and fennel pollen. The pollen also makes the perfect delicate condiment for poached fish, such as sushi grade tuna, rolled in fennel pollen, seared at high temperature. Dust over fresh goat cheese for a magical twist to a perfect salad accompaniment. Use in making a vinaigrette, salt rubs, stuffings and sausages. Add the final and last dimension for a perfect Bucatini con le Sarde by dusting the dish with fennel pollen for an authentic Sicilian flavor.
This hearty pasta, featuring Rustichella d'Abruzzo PrimoGrano Sagne a Pezzi, is the kind of dish you'll be craving once the leaves change color and the weather starts to turn. Recipe developed by our friend Sara Jenkins, chef and owner of Porchetta and Porsena, and cookbook author: Olives and Oranges and The Four Seasons of Pasta, co-written with her mother, Nancy Jenkins.
- Serves: 6
- Complexity: easy
- 10–12 sage leaves
- 3 tablespoons Rustichella d'Abruzzo Extra Virgin Olive Oil
- 1/2 cup finely chopped yellow onion
- 2 garlic cloves, minced
- 2 Italian-style sausages (about 1/2 pound)
- 2 teaspoons Wild Fennel Pollen
- Pinch of crushed Sun-Dried Cruschi Peppers or red pepper flakes (optional)
- Salt and pepper to taste
- 4 1/2 cups coarsely chopped firm, orange-fleshed squash
- 1 package Rustichella d'Abruzzo PrimoGrano Sagne a Pezzi
- 1/3 cup grated Parmigiano-Reggiano, plus more for garnish
- 1/2 cup chopped flat-leaf parsley
Set aside 5 of the largest sage leaves to crisp in oil and use for garnish. Chop the rest to make 1–2 tablespoons chopped sage.
In a large heavy-bottomed saucepan, heat 2 tablespoons of the oil over medium heat, then add onion and garlic. Remove sausage meat from their casings and as soon as onion and garlic start to sizzle, crumble sausage into the saucepan. Let the sausage meat cook briefly, tossing and stirring, until it has rendered out its fat. When it is no longer pink, stir in chopped sage. If using fennel pollen and/or pepper flakes, add now.
Bring a large pot of abundantly salted water to a rolling boil.
Add squash to the saucepan and turn up the heat to medium-high. Cook until squash is soft, cooked through, and some pieces are beginning to disintegrate. Keep the sauce simmering over low heat while the pasta cooks.
Heat remaining 1 tablespoon oil in a small saucepan over high heat and add reserved whole sage leaves. Sauté, turning, until the leaves are crisp, then remove to a paper towel to drain.
When the water is boiling vigorously, add pasta, return to a boil and cook just a few minutes. When pasta is al dente, stir a ladleful of pasta water into the sausage-squash sauce. Drain pasta and pour it into a warm serving bowl. Add the sauce, along with grated parmigiano, and toss. Garnish with chopped parsley and finally with the crisp fried sage leaves. Serve immediately, passing more grated cheese around the table.
Products Used in This Recipe