1/2 cup kosher salt, plus more for seasoning
1/4 cup sugar
1/2 red onion, diced
4 cloves garlic, smashed
2 sprigs thyme
2 sprigs rosemary
2 tablespoons fennel seeds
2 tablespoons coriander seeds
2 pork tenderloins (about 1 pound total)
Freshly ground black pepper
2 tablespoons wild fennel pollen
8 slices prosciutto
2 large pieces caul fat
Olive oil, for coating the pan
1/4 cup sherry vinegar
2 cups chicken stock
2 teaspoons unsalted butter
Flageolet Ragout, recipe follows
Frizzled Brussels Sprout Leaves, recipe follows
3 cups flageolets beans
2 cups chicken stock, plus more if necessary
Kosher salt
Olive oil, for cooking
3 fennel sausage links, casings removed
1/2 bulb fennel, julienned
1/2 red onion, julienned
2 cloves garlic, smashed and chopped
Pinch red pepper flakes
1/2 cup white wine, such as Chardonnay
1 tablespoon ramp seeds, chopped
Extra-virgin olive oil, for drizzling
Olive oil, for coating the pan
1 clove garlic, smashed and chopped
12 Brussels sprouts, stemmed and leaves pulled apart
12 Brussels sprouts, stemmed and leaves pulled apart
Kosher salt
1 sprig anise hyssop
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