Prized pantry item
There are a few choice ingredients we keep on hand for boosting the flavor of our favorite dishes—a bottle of colatura, a jar of concentrated Italian tomato paste, dried porcini mushrooms . . . but there is one secret spice in our pantry that adds depth and umami plus a dazzle of aromatic magic: Wild Fennel Pollen.
Wild Fennel Pollen—hand-harvested from the tiny yellow-green fennel flowers growing in the Tuscan countryside just before the plants go to seed—is milder yet more fragrant than fennel seed, with an intoxicating, crisp aroma of fresh fennel fronds and subtle notes of licorice and anise.
Why we love it
Just a touch of this fragrant spice will elevate any dish to something truly magical—sprinkle it over poached eggs for a transcendent breakfast, add a couple pinches to a simple marinara sauce, use to season Roasted Baby New Potatoes or make a flavorful rub for meats, fish & seafood with Wild Fennel Pollen, coarse salt and freshly ground black pepper.
Don't stop at savory. Wild Fennel Pollen is a stunning addition to sweet dishes. Try adding a teaspoon to scones studded with Italian sour cherries, make a fennel pollen-scented vanilla gelato topped with fresh berries or use as a garnish for a flourless chocolate torte.
Chef favorite
"The scent of wild fennel pollen always reminds me of standing in the scrubby Mediterranean brush on a hot summer day by the sea. Fennel pollen is intrinsic to porchetta as we make it at my NYC shop Porchetta, but it's a delightful spice to add to almost anything when you want to take the flavor up a level—roast chicken, fish, or even a simple aglio e olio pasta. I like it in my Pasta with Many Cheeses (pictured) because it cuts the intense richness of the dish while adding its inimitable flavor."
—Sara Jenkins, chef, cookbook author and owner of Porchetta and Porsena, NYC
"Right now, we're making Beef Crudo with a brunoise of dry-aged beef from Magruder Ranch, featuring Calabrian Chiles, oregano, lemon and sun-dried tomatoes and wild fennel pollen. The fennel pollen gives it a nice, bright, floral note".
—Antoine Steele, Sous Chef, Oliveto, Oakland, CA (Oliveto's Executive Chef is Jonah Rhodehamel)
"Wild fennel pollen is wonderful with pork—add it to a quick marinade with lemon juice, Marash chili, onions and season to taste. I also love mixing it with butter and dolloping it on top of a perfectly seared steak."
—Sandy Sonnenfelt, Director of Prepared Foods, The Pasta Shop, Oakland and Berkeley, CA
5 ways to make flavor magic with Wild Italian Fennel Pollen
1. Mix with equal parts salt and freshly ground Black Tellicherry Peppercorns for an easy, aromatic spice rub. Use on chicken, pork, fish or vegetables.
2. Make our weeknight-friendly recipe for Porchetta-Style Pork Tenderloin with Roasted Potatoes & Tuscan Kale.
3. Use instead of Piment d'Espelette in our foolproof aioli recipe. Use to garnish grilled salmon, spoon over blanched asparagus or use as a dipping sauce for steamed artichokes.
4. Toss with hot buttered popcorn and sea salt.
5. For an easy dessert, toss halved cherries with sugar and a pinch of fennel pollen and let macerate for a half hour to 2 hours. Spoon over thick slices of pound cake (shhh, we won't tell if you use store-bought) and garnish with a dollop of crème fraîche.
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