Pork And Fennel Ragout
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
47
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Fennel Seed3 tbsps
All-Purpose Flour5 tbsps
Parsley (chopped fresh)3 tbsps
Extra-Virgin Olive Oil1 cup
Shallot (sliced)2 tbsps
Tomato Paste1.5 cups
White Wine (red or)Directions:
1
Grind the fennel seeds with 1 teaspoon salt and 1/2 teaspoon pepper in a spice grinder or chop with a knife
2
Transfer to a medium bowl; mix with the lemon juice and pork
3
Add the flour and toss to coat
4
In another bowl, mix the lemon zest with 2 tablespoons parsley
5
Heat a deep skillet or pot over high heat and add the olive oil
6
Brown the pork in batches, 1 minute per side; transfer to a plate
7
Add the shallots, fennel bulb, the remaining 3 tablespoons parsley, and salt to taste to the skillet
8
Reduce the heat and cook until the vegetables are wilted, 2 minutes
9
Add the tomato paste and cook, stirring, 3 minutes
10
Add the mushrooms, wine and 1/2 cup water; scrape up any browned bits
11
Cover and simmer over low heat until the fennel is tender, 12 minutes
12
Add the pork and heat through, 2 to 3 minutes
13
Season with salt and pepper and top with the lemon zest-parsley mixture
14
Photograph by Antonis Achilleos