Stuffed pork loin with fennel
Instructions
Clean the fennel by removing the most fibrous outer leaves; wash them, reduce it into cubes and let them simmer in saucepan for 20 minutes, with a little olive oil, salt, pepper and a glass of water (when cooked vegetables should be rather dry).
Draw the piece of pork loin by cutting away about 200 g of pulp which you will pass to the mixer together with the cream, salt and pepper.
Open a book the remaining loin, beat slice obtained by stretching the image and then adding salt, assottigliarla, pepatela, spalmatela with the past, and with the baked fennel, add a pinch of fennel seeds, then roll it up and bind them.
Put the roll in an ovenproof dish, season with a little oil and infornatelo at 200 degrees for about 60 minutes.
Serve the sliced meat and broth separately.
