SAUTéED FENNEL WITH ALMONDS, RAISINS, AND SAFFRON

Sautéed Fennel with Almonds, Raisins, and Saffron image

Provided by Raquel Carena

Yield Serves 4 (first course)

Number Of Ingredients 12

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
Garnish:
fennel fronds and chervil leaves

Steps:

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.