Fennel Rub

Name: Fennel Rub
Yield: makes about 1/3 cup
Ingredients: 2 tablespoons kosher salt; 2 tablespoons freshly ground black pepper; 2 tablespoons fennel seeds

January 26, 2012

We use this seasoning mix for the Pan-roasted Pork Chops with Olives and Sambuca-braised Fennel (page 241) and the Pork Ribs with Fennel and Apple Cider Vinegar (facing page). It will keep for months, so if you like pork with fennel, make double (or more) of this recipe.

Recipe information

Yield
makes about 1/3 cup

Ingredients

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

2 tablespoons fennel seeds

Preparation

Combine the salt, pepper, and fennel seeds in a spice grinder and grind them into a powder. Use the rub or transfer to an airtight container and store at room temperature.

The Mozza Cookbook

TagsCondiment Italian European Fennel Root Vegetable Vegetable Gluten Free Dairy Free Nut Free Vegan Vegetarian Quick Easy 5 Ingredients or Fewer 30 Minutes or Less Cookbooks

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