- Chef's Knife: A versatile tool essential for chopping fennel and nuts effectively.
- Cutting Board: For safely cutting fennel, almonds, and raisins without damaging countertop surfaces.
- Non-stick Skillet (Medium Sized): Ideal for sautéing ingredients evenly to prevent sticking and burning.
- Wooden Spoon or Silicone Spatula: For stirring without scratching non-stick surfaces during cooking.
- Mixing Bowl: To combine ingredients before sautéing, ensuring even flavor distribution.
- Measuring Cups and Spoons: Essential for accurately measuring ingredients like raisins to maintain the recipe's integrity.
- Saffron Grinder (Optional): For releasing saffron's flavor efficiently if purchased whole.
- Precision Cooking Thermometer: To ensure optimal cooking temperature of fennel without overheating or burning.
- Food Mill (Optional): For finely chopping sautéed ingredients for a smoother texture, though not mandatory for this recipe.
- Glass Baking Dish (Optional): If the dish requires further preparation that involves oven use.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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