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Ciao tutti!
The Fall season is upon us and the weather in Tuscany has been beautiful! The market is filled with the summer ending vegetables and the squashes of every variety are starting to show up in abundance. What a wonderful time of the year to enjoy Tuscany! We are often asked which is the best time to visit? We think anytime as there's always something coming fresh in the market and so much to see and do! But weather wise: Autumn and Spring are terrific times to experience this great land! As the days begin to shorten and the nights cool, the vines are turning autumn colors of yellow, orange and red. Perfect and beautiful.
Included here this month - Gina shares insights on wild fennel and the vendemia (grape harvest). Remember to jump to her blog for the 'rest of the story'! Check in often as she continues to write each week.
A presto,
Gina and Mary
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Wild Fennel -
Autumn is finally here and it gets cool as soon as the sun goes down, but the days are still bright blue and sunny. This summer and fall we haven't had rain at all and that means no excursions into the woods to hunt mushrooms. But there's always
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Wild fennel field
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something to harvest in Tuscany and right now the countryside is loaded with bright yellow wild fennel flowers turning to seed. I know that if I wait a month there will be a great crop of wild fennel seed, but as soon as it gets cool I start thinking about roasted pork and pancetta, how great they would be dusted with fresh fennel pollen and I can't wait.
Fennel pollen has become a big hit with chefs in America. It sounds so exotic and carries a big price tag. Read more about fennel...click here
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Maiale Arrosto con Finocchio
(Roasted pork with wild fennel)
Ingredients:
pork loin roast, with fat if possible
extra virgin olive oil
1 tbsp wild fennel seeds and flowers, whole or crushed
1 sprig fresh rosemary
5-7 fresh sage leaves
4 garlic cloves
salt
white wine (dry)
Preparation:
Salt the roast. In a heavy saut� pan, heat a small amount of oil and brown the meat over a high heat, turning to brown all sides and ends. Remove and place it in a roasting pan. Rub the fennel all over the pork, place the rosemary and sage underneath the roast and scatter the garlic cloves around it. Pour in enough white wine to cover the bottom of the pan. Roast it in the oven at 425� until the internal temperature reads 150�, turning the roast over once. Remove from oven and let it rest 15 minutes before slicing. Slice the roast and serve it topped with the pan juices, with a sprinkle of fennel pollen on top. Garnish with fennel fronds.
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