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
Slice fennel lengthwise 1/4 inch thick. Coarsely crush almonds by firmly rolling over them with a rolling pin.
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.
Stir in cilantro just before serving at room temperature.
