Pork and fennel oven baked risoni
- 320g pork and fennel sausage mix, uncased
- 200g risoni pasta
- Zest and juice of ½ lemon
- ½ medium fennel bulb
- ¼ leek, finely sliced
- 80g sour cream
- 250ml chicken stock or water
- 250ml chicken stock or water
- 250ml chicken stock or water
- ½ tsp salt
- Cracked black pepper to taste
- 4 cherry tomatoes, halved
- Divide sausage mix into 8 x 40g portions. Roll into balls
- Slice fennel bulb into 4-5 thin slices; squeeze lemon juice over fennel to stop discolouring.
- Dice fennel stems and chop fronds.
- Combine risoni, fennel stems and fronds, leek, sour cream, stock, parmesan, garlic, salt and pepper. Mix in lemon juice from fennel slices. Mix will be reasonably wet, but pasta will absorb the moisture.
- Place in a take home tray.
- Lay fennel slices on top of risoni mix along with pork balls and cherry tomatoes.
- Garnish with extra fennel fronds.
Pork with fennel oven baked risoni ingredients
Pork sausage mix (You must include all the ingredients from the label), risoni pasta (You must include all the ingredients from the label), lemon, fennel, leek, sour cream, chicken stock (You must include all the ingredients from the label), parmesan cheese, garlic, salt, pepper, tomatoes.
Ingredients listing – disclaimers
All Pork Butchers value added products legally must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list above that must be customised according to the ingredients you source for the recipe.
*Note this ingredients listing will not be accurate until the ingredients used by the butcher is included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.
