Ask the butcher for a boned, center-cut pork loin with the belly and skin attached. Any good butcher will know how to properly prepare one for you.
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We found this recipe after hearing so much about it and getting asked where it could be found. We have copied it off http://www.marthastewart.com/857650/tuscan-style-turkey-alla-porchetta to our site in order to preserve it for our customers. If you can, order your turkey from a local farm, and ask for it to be boned with the skin on. The wing and leg bones should be removed, and the turkey tenders should be included. Make sure you have the wing tips, neck, and giblets for the gravy. Rolling the turkey ensures that each slice will include both light and dark meat.
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What happens when you give a world class chef fennel pollen? He creates pure palate pleasing magic! Chef Bernard Guillas has created many amazing dishes and we can honestly say that not a single recipe comes short of pure delight.
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When you mix the cirtus flavor of lemon and orange with fennel pollen you get a magical reaction. The aroma and flavors are so delectable you truly wont be able to wait for the dish to be done.
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California is known for some of its creative chefs and dishes. This recipe is nothing short of that tradition. We have added our fennel pollen to what, to us, seems to be an ordinary California dish to make it something extraordinary. Let us know what you think.
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Mahi Mahi is a wonderful, meaty white fish. Like halibut, mahi mahi works well as a base for other flavors. Really, very little can compete with whatever you pair it with. Add fennel pollen to the recipe and you have a dish sure to please.
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