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1
Preheat oven to 425 degrees F.
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2
Butterfly pork loin to become a sheet 1inch thick and about 8 inches by 14 inches.
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3
Sprinkle with salt and pepper and set aside.
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4
In a 12 to 14 inch saute pan, heat olive oil until smoking.
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5
Add onion and fennel and saute until softened and lightly browned, about 10 minutes.
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6
Add ground pork, fennel seeds, pepper,rosemary and garlic and cook until the mixture assumes a light color, stirring constantly, about 10 minutes.
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7
Allow to cool.
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8
Add chopped fennel leaves and eggs and mix well.
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9
Spread mixture over pork loin and roll up like a jelly roll.
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10
Tie with butchers twine and place in roast pan on top of halved red onions.
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11
Place in oven and roast 75 minutes, or until interior temperature is 140 degrees F. Remove and allow to rest for 10 minutes.
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12
Slice into 1 inch thick pieces and serve with Scafata, recipe follows.
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13
In a 12-inch to 14-inch saute pan, heat olive oil and pancetta until pancetta is soft and translucent.
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14
Add onion, chilies and lima beans and cook until onion softens, about 8 to 10 minutes.
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15
Add escarole, tomato sauce and pepper and cook until wilted and soft.
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16
Serve immediately.
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17
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
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18
Add the thyme and carrot and cook 5 minutes more.
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19
Add the tomatoes.
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20
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
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21
Season with salt to taste.
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22
Serve immediately, or set aside for further use.
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23
The sauce may be refrigerated for up to one week or frozen for up to 6 months.
