Sautéed Fennel with Almonds, Raisins, and Saffron |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Carena brings an almost Moroccan sensibility to this delicious play of sweet and savory, from the crisp-tender fennel to the orange essences and underlying traces of saffron and raisins. Ingredients:
2 fennel bulbs (1 pound total), stalks discarded |
1/4 cup whole almonds (preferably marcona), lightly toasted |
1/4 cup extra-virgin olive oil |
10 garlic cloves, finely chopped |
1/4 cup raisins |
2 teaspoons whole coriander seeds |
1/2 teaspoon grated orange zest |
1/4 cup fresh orange juice |
pinch of saffron threads, crumbled |
1/2 cup chopped cilantro |
fennel fronds and chervil leaves |
Directions:
1. Slice fennel lengthwise 1/4 inch thick. Coarsely crush almonds by firmly rolling over them with a rolling pin.
2. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté fennel with garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper until crisp-tender, about 6 minutes. Stir in almonds, raisins, coriander, zest, juice, and saffron and sauté until raisins start to plump, about 2 minutes.
3. Stir in cilantro just before serving at room temperature.
4. Cooks' note: Dish can be cooked 1 day ahead and chilled.
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