Active Time

　　25 min

　　Total Time

　　45 min (includes cooling)

　　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

Serves 4 (first course)

　　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

　　

Step 1

Slice fennel lengthwise 1/4 inch thick. Coarsely crush almonds by firmly rolling over them with a rolling pin.

　　

Step 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.

　　

Step 3

Stir in cilantro just before serving at room temperature.

　　Cooks' note:

　　Dish can be cooked 1 day ahead and chilled.