Here are some recipes from the chefs, adapted for home
use:
Pot Roasted Pork with Fennel
and Rosemary
(serves 6)
This dish is just so delicious and makes use of the wonderful
pork available in Tuscany and the profusion of rosemary
and the bay hedge growing at Airdrie's Linari villa
where we cook the Festival banquets.
You will need:
- 1.5 - 2Kg loin of pork, skin removed
- 2 Tablespoons fennel seeds
- 1 or 2 bulbs fresh fennel, sliced
- 10 cloves of garlic (no need to skin the garlic)
- About
½ a cup of fresh rosemary leaves
- 4 bay leaves
-
½ bottle good white wine
- Olive oil
- 100 gms butter |
Tie the pork loin with some kitchen string to keep its
log shape. Season, rub with a little olive oil and then
rub in fennels seeds until covered. Carefully colour the
loin to a nice golden in some of the butter and olive
oil in a hot pan, taking care not to disturb the fennel
seeds much. When golden, surround with the herbs, the
garlic cloves, the bay leaves and the wine and loosely
cover with some wet baking paper. Cook in a preheated
oven at 200ºC for about 1¼ to 1½ hours.
When cooked, remove the pork loin and allow to rest for
about 20 minutes.
To serve, you might like to thicken the sauce with some
knobs of butter rolled in corn starch (although this is
not strictly necessary) and some of the garlic cloves
squeezed out from their skins and crushed into the sauce.
We tend to serve this dish at the Festival with potatoes
sprinkled with rosemary and garlic and baked crisp. |
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