Fennel pollen is a typical Tuscan ingredient used throughout that region's repertoire of dishes. Harvested from wild fennel in October, its anise aroma is reminiscent of the countryside in Tuscany. Used traditionally as a spice in the salumerie of Italy in salamis and sausages. Often applied as a rub for pork or poultry - mixed with rosemary and crushed garlic. Fennel Pollen can also be added to fish soups, or sprinkled on roasted vegetables.
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