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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat an oven to 325 degrees F. | 2. Cut the roast in half lengthwise and open it like a book. | 3. Combine the salt, pepper, garlic, parsley, fennel seeds and olive oil in a small bowl. | 4. Rub the seasoning mixture all over the pork, pressing the fennel seeds and garlic into the meat. | 5. Spread the chopped fennel bulb over the meat, the fold the meat back together and tie it with a string. | 6. Place the meat in a roasting pan, cover and bake for 2 1/2 to 3 1/2 hours. | 7. Toward the last 40-50 minutes of cooking, scatter the potatoes, carrots, parsnips, and onions in the roasting pan around the meat, and continue to cook until pork is cooked through and falls apart when touched with a fork. | 8. Stir the vegetables now and then so they brown evenly. | 9. Allow meat to sit for 5 minutes on a cutting board. | 10. To serve, pull the pork apart (instead of slicing), and serve with the roasted vegetables. | 11. Garnish with feathery fennel tops. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork butt	6	lbs	boneless	2420.8055	0.0	538.5612	13.6
salt	2	teaspoons		-	-	-	-
black pepper	2	tablespoons	ground	34.638000000000005	8.8251	1.4338	0.4499
garlic	12	cloves	chopped	53.64	11.9016	2.2896	0.18
parsley	1	cup	chopped	21.6	3.798	1.7819999999999998	0.474
fennel seed	1/2	cup		165.6	25.0992	7.584	7.1376
olive oil	1/4	cup		477.36	0.0	0.0	54.0
fennel bulb	1		chopped	-	-	-	-
new potato	8		quartered	2420.8055	0.0	538.5612	13.6
carrot	4		peeled cut	209.92	49.0496	4.7616	1.2288
parsnip	4		peeled cut	399.0	95.7068	6.3839999999999995	1.5959999999999999
onion	2		cut	128.0	29.888	3.52	0.32

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.