October 9, 2004
Perle ai Porci
pearls for pigs
Here is the foto of the pork chops with Vasco's grapes!
Pork Chops with Grapes
The secret ingredient here is the fennel pollen. I learned about this while working with Dario Cecchini, master butcher in Panzano in Chianti. When you close your eyes and smell the profume, it smells like star anice, an oriental essence which blends well with any fatty foods, like pork or duck.
I like to use the pork shoulder chops which have a little more fat for flavor.
Rub with fennel pollen.
Saute' over low heat until done, turning once.
When the pork is done, squeeze fresh grapes on top..and enjoy!
A nice change from Applesauce!
Dario does this recipes using Vin Santo, Tuscany's dessert wine instead of the grapes.
When the pork is done, splash with Vin Santo, ( stand back it is high in alchol and can flame!)
Turn the pork to let flavor and serve with the pan drippings.