Sautéed Fennel with Almonds and Cherries
Serves 4
This dish can be served immediately or chilled and then brought to room temperature. If you are not familiar with fennel here is a link to a picture:
http://en.wikipedia.org/wiki/Image:Fenouil.jpgIngredients:
2 medium fennel bulbs (if possible with fronds)
4 garlic cloves, finely minced
1/4 cup olive oil
1 orange
1/4 cup dried cherries
pinch of saffron threads, crumbled
1/4 cup whole almonds, toasted, and coarsely chopped
1/4 cup chopped cilantro (optional)
Salt and pepper to taste
Directions:
1. Cut off the fennel stalks, take off and reserve the fronds (the leaves that look like dill), then discard the stalks. Cut the fennel bulbs in half. Cut out and discard the tough cores. Slice the bulbs lengthwise 1/4 inch thick. Chop the fronds and reserve separately.
2. Zest the orange and squeeze 1/4 cup juice out of it (that's about half the orange). In a small bowl, combine orange zest, juice, saffron threads, cherries, and almonds.
3. Heat oil in a large heavy skillet over medium-high heat until it shimmers. Add fennel, garlic, and 1/2 tsp salt. Cook, stirring often, until crisp tender, 5-7 minutes.
4. Add the orange juice mixture from step 2. Cook, stirring often, until orange juice starts to get syrupy, 1-2 minutes. Season with freshly ground pepper. Taste and correct seasoning.
5.This dish can be served immediately or chilled and then brought to room temperature. Stir in the fennel fronds and cilantro right before serving.
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Topic: Sautéed Fennel with Almonds and Cherries (Read 4967 times)
