Curious (as always...lol) if anyone has used fennel pollen?

[curious1]

[No message]

 

[darylga]

never heard of such a thing?

do you have a recipe that call for this?

 

[lisainla]

I haven't, but Mario Batali was talking about it on his show during the past week

I missed the beginning of it, but he was talking about using all of the fennel in a dish - how it adds layers of flavor. The pollen was used as a condiment - dusted over the dish before serving.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_10472,00.html?rsrc=search

 

[curious1]

Someone was telling me about getting it for Christmas and that she really enjoyed it. It's new to

me, but I did some googling. There seem to be different sources for it, the best being from wild fennel in Italy and it's very expensive, but not much is needed. Here's a link to an article by John Thorne I found on the net, gives a pretty good overview. The Spice House sells the California-grown variety.

http://www.shambhalasun.com/index.php?option=com_content&task=view&id=2270&Itemid=247

 

[rvb]

hey c1! i just ordered some from zingermans and btw the price went down to...

$17 (+$10 s&h) for 45g (a scosh over 1-1/2 oz.)

i should be reporting in next weekend.

http://www.zingermans.com/Index.pasp

 

[curious1]

That's great, am looking forward to your thoughts, thanks for posting,