| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Italian |
Italian1 |
6 |
servings |
INGREDIENTS
| 1/2 |
|
Boneless pork loin -; (abt 4 lbs) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 8 |
tb |
Virgin olive oil; divided |
| 1 |
md |
Onion; thinly sliced |
| 1 |
|
Fennel bulb; thinly sliced, |
|
|
; leaves removed and set aside |
| 2 |
lb |
Chopped pork shoulder |
| 2 |
tb |
Fennel seeds |
| 2 |
tb |
Freshly-ground black pepper |
| 2 |
tb |
Chopped fresh rosemary |
| 6 |
|
Garlic cloves; thinly sliced |
| 3 |
|
Eggs |
| 4 |
md |
Red onions; cut in halves |
|
|
Scafata of lima beans and escarole; see * note |
INSTRUCTIONS
* Note: See the "Scafata Of Lima Beans And Escarole" recipe which is
included in this collection.
Preheat oven to 425 degrees.
Butterfly pork loin to become a sheet 1-inch thick and about 8 inches
by 14 inches. Sprinkle with salt and pepper and set aside.
In a 12-inch to 14-inch sauté pan, heat olive oil until smoking. Add
sliced onion and fennel and sauté until softened and lightly browned,
about 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and
garlic and cook until the mixture assumes a light color, stirring
constantly, about 10 minutes. Allow to cool. Add chopped fennel
leaves and eggs and mix well.
Spread mixture over pork loin and roll up like a jelly roll. Tie with
butchers twine and place in roast pan on top of halved red onions.
Place in oven an roast 75 minutes, or until interior temperature is
140 degrees. Remove and allow to rest for 10 minutes. Slice into
1-inch thick pieces and serve with Scafata Of Lima Beans And Escarole.
This recipe yields 6 to 8 servings.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5708)
Per serving: 263 Calories (kcal); 21g Total Fat; (68% calories from
fat); 5g Protein; 16g Carbohydrate; 94mg Cholesterol; 54mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit;
4 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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