Fennel tops, often thrown away, are used here to give a wonderful flavor to this moist and juicy pork roast. Serve it with vegetables sautéed in olive oil, such as Yellow Squash with Grape Tomatoes (page 358 of the book), Carrots sautéed with Garlic and Parsley (page 348), or Broccoli Rabe sautéed with Olive Oil and Garlic (page 361).
Preparation time: 5 minutes
Total time from start to finish: 1-3/4 hours
Serves 4 as a main course or 6 as part of a multicourse Italian meal
1/2 cup green feathery fennel tops
1 tablespoon extra virgin olive oil
1 teaspoon salt
Freshly ground black pepper
2 pounds boneless pork shoulder roast
1. Preheat the oven to 325 degrees on convection heat, or 350 degrees on regular bake.
2. Coarsely chop enough of the fennel tops to measure 1/2 cup and mix together with the olive oil, salt, and a few turns of the pepper mill in a small bowl. Rub the mixture over the entire surface of the pork and place the pork in a roasting pan.
3. Put the pan in the oven and roast the pork until it reaches an internal temperature of about 170 degrees as measured on an instant-read thermometer, approximately 1-1/2 hours. Remove from the oven and let rest for about 10 minutes during which time the internal temperature will rise another 5 to 10 degrees. Cut into thin slices and serve hot.
How to Cook Italian
by Giuliano Hazan
Hardcover, 448 pages, $35.00
Recipe reprinted by permission.
This page created December 2005
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