Porchetta - Filippo Berio

Ingredients

• 2 tsp fennel seeds, lightly crushed
• 1 red chili, deseeded and finely chopped
• 6 cloves garlic, finely chopped
• 2 tbsp parsely, chopped
• 2 tbsp rosemary, chopped, plus a few sprigs
• 3 tsp sea salt
• 2 tbsp Filippo Berio Classico Olive Oil
• 1.7kg shoulder of pork
• 260ml white wine
• 800g tinned borlotti beans, drained and rinsed