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Farro with Greens, Poached Egg and Fennel Pollen

This lovely and hearty dish makes a nice brunch dish or a simple dinner for two.


  • 1 1/2 cups of farro
  • 4 cups fresh greens like chard, kale or spinach
  • 1/3 cup extra virgin olive oil
  • salt and pepper
  • 2 room-temperature eggs
  • 1 teaspoon fennel pollen


Cook farro in boiling, salted water until it's tender. Five minutes from the end of the cooking time, add the greens and cook together. Drain the farro and greens, reserving the cooking liquid to poach the eggs. Toss the farro and greens with the extra virgin olive oil and salt and pepper.

In the reserved cooking liquid, poach the eggs until the yolks are just shy of set. Pull the eggs and drain quickly. In a bowl, serve the eggs over the farro and sprinkle just before serving with fennel pollen.

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Roasted New Potatoes with Fennel Pollen

The idea of new potatoes has become a little distorted because they're always available! But the reality is that potatoes are seasonal and the ones you'll see in the market in May and June are truly new...young, spring potatoes. Here, they're roasted with coarse salt and fennel pollen - excellent alongside a piece of grilled pork or chicken.


  • 2 pounds of new potatoes, cleaned & dried
  • 1 TBS salt
  • 2 tsp coarsely ground black pepper
  • 1 TBS fennel pollen
  • 2 TBS extra virgin olive oil


Preheat the oven to 400 degrees. In a large bowl, toss together all of the ingredients until the potatoes are well-coated. Place the potatoes on a sheet pan and roast until tender.

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Spice-Rubbed Roast Chicken

This will make enough rub for two chickens..but you can also use it on pork or lamb.


  • 1 tablespoon of fennel pollen
  • 2 teaspoons of hot Spanish pimenton
  • 2 teaspoons of salt
  • 1 teaspoon finely ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 2 - 3 tablespoons soft butter
  • one 2 - 3 pound chicken


Rub a room temperature chicken with 2 - 3 tablespoons of softened butter and sprinkle generously with the spice rub. You should use about half for a 3 pound chicken.

Roast the chicken in a 450 degree oven for 45 - 55 minutes. Remove from the oven and let it rest for 15 minutes before carving.


Wild Fennel Pollen from Antica Drogheria Francioni


We always hear about saffron and how terribly difficult it is to harvest. It's back-breaking work and the yields are absolutely miniscule...

Fennel pollen isn't altogether different. Just before the wild fennel that blankets Tuscany goes to seed, usually in early August, Bruno Francioni and his band of merry foragers descend upon the plants. Harvesting the pollen isn't that difficult - it's the drying that is laborious and requires the deft touch one only learns through years of experience.

To prevent spoliage, the pollen must be dried. This process begins on large wooden slabs under the Tuscan sun.The still moist powder is spread on these boards and left to dry for 7 - 10 days. After most of the moisture dissipates, the pollen is sifted and moved to enormous cloth bags for the final drying stage. Signori Francioni knows it's ready when the pollen has a springy texture and the telltale greenish-yellow color he knows so well.

The flavor lies somewhere between the muskiness of sage, the capricious bite of anise and the floral delicacy and slight bitterness of saffron. It's traditionally partnered with pork - in fresh sausages, on pork roasts and chops and on the typical salami of the region - Finocchiona. And we certainly love a pork loin, showered with fennel pollen, salt and coarse black pepper and roasted to pink perfection...

Antica Drogheria Francioni
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  1. Greatest Spice Ever!

    Posted by R. E. Querio on 1st Aug 2012

    I have refilled my order for Wild Fennel Pollen several times. It is the greatest spice there is. It is a great addition to any dish. I use it in soups, as a part of a dry rub for ribs, in stews, as a sprinkle over veggie dishes and in salads. It works in just about everything.

  2. Not actually pollen

    Posted by hmi on 17th Oct 2011

    It's a small point, but this stuff isn't really pollen, it's dried wild fennel flowers. Someone, somewhere, at some fairly recent time in America, got it inot his head that this was pollen. This eventually generated a back formation, pollame di finocchio, but the only place it's found is on American web sites.

  3. Eat this and die happy

    Posted by Juniper Ridge Ranch on 7th Sep 2011

    4 words

    Fennel Pollen Creme Brulee

  4. Fennel Pollen Ideas

    Posted by Julie S Erwin on 26th Aug 2011

    Risotto: Take your basic Risotto Milanese recipe, leave out the saffron and replace with fennel pollen. AMAZING!!!

    Savory Sweets: Add a teaspoon or two to your favorite shortbread or poundcake recipe.

    Pesto: Roast a head of garlic, and mash roasted cloves with fennel pollen and lemon zest. To die for!

    Spice Mix: Mix into Z'atars or Dukkha's and sprinkle over toasted breads or grilled/roasted veggies that have been brushed with extra-virgin olive oil.

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