My new favorite flavoring is that of fennel pollen.  The most intense type of fennel flavoring, this brownish-green powder has a potent anise-flavor and comes from finely ground flowers of wild fennel.  This lovely canister was given to me recently by my sister Mary Lauren, and I seriously can’t get enough of this flavoring; I have used it in everything from grilled and roasted meats, pasta recipes and even potato dishes.  Next on my list is to try it in salad dressings to give an added spark of flavor.

One of my favorite recipes so far that uses fennel pollen is Mario Batali’s simple roast pork recipe, Arista Toscana.  Simply a pork tenderloin studded with garlic and seasoned with fennel pollen, olive oil, salt and pepper, this flavorful tenderloin is roasted and served with tangy pepperoncini, or Greek marinated peppers.  I urge you to buy a canister of this fragrant powder and when you do, share what you love cooking it with as well.

 (To view Mario Batali’s pork recipe, click on the following link: http://abc.go.com/shows/the-chew/recipes/arista-toscana-mario-batali)

Tagged: fennel pollen, flavorings, herbs & spices, Italian, Mario Batali, pepperoncini, pork tenderloin, spice, wild fennel