Nothing Dull About These Flavors.
Here’s a very tasty meal I put together after thinking about what to do with the ground pork sitting in my freezer and a couple of fresh fennel bulbs. Pork patties, seasoned with garlic, fresh oregano, and pecorino seemed like a good thing. I soaked fresh bread crumbs in milk and added those in order to keep the patties tender. I was careful to use a light hand when I mixed it all together so they wouldn’t be tough.
As I’ve previously mentioned, I keep ‘nduja * in my freezer and it comes in so handy when I want a hit of smoky spicy flavor. Because I was making pork patties, I didn’t see how I could go wrong with a little of ‘nduja’s inherent pork flavor in the seasoning for the fennel. I sliced the bulbs into wedges, added a couple of potatoes and rubbed them with the ‘nduja, which I had mixed with lemon juice, gochugaru *, olive oil, and salt. As the veggies were roasting in the oven, I got on with finishing up the rest of the meal.
After pan frying the patties, I made a quick pan sauce of a sliced shallot, fresh chile, canned diced tomatoes, and a little maple syrup. This sauce ended up being a perfect accompaniment to the pork patties. As to the potatoes and fennel? Well, we’re talking fantastic. I mean, who doesn’t like crisp potato wedges, right? And those browned and caramelized fennel wedges were lusciously melt-in-your-mouth delicious. A truly great meal.