Roasted Heritage Red Wattle Coppa with Rosemary, Garlic and Fennel
Category:
Serves 6
Courtesy of Will Packwood • Photography by Jenna Northcutt
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For 1 Batch(es)
Recipe
- 3 pounds Salt & Time Red Wattle coppa (ask the butcher to truss for roasting)
- 1 tablespoon(s) coarsely ground fennel seeds
- 5 sprigs fresh rosemary
- 1 bulb(s) garlic, cut in half crosswise
- 2 bulbs fresh fennel, trimmed, washed, quartered
- salt and pepper, to taste
- extra-virgin olive oil, as needed
Roasted Heritage Red Wattle Coppa with Rosemary, Garlic and Fennel Directions
- Heat the oven to 400°. Season the pork generously with the ground fennel, salt and pepper.
- Heat a large sauté pan over medium-high heat, lightly oil the pork, place it in the hot pan and brown it evenly on all sides.
- Meanwhile, using the rosemary, garlic and fennel, create a nest in a roasting pan. Transfer the pork to the roasting pan and place it in the heated oven.
- Allow the pork to roast to an internal temperature of 140°. Remove the pork from the oven, tent loosely with foil and allow to rest for 15 minutes. Carve the pork and serve with the roasted rosemary, garlic and fennel.
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