Fennel with curry, pistachios and almonds

Clean the fennel by removing the stem and core with a knife, remove the tough outer parts and keep aside for the final decoration some green leaves. Divide the fennel in half, lengthwise, placed them standing on the cutting board. Wash in plenty of cold water, drain and dry them with kitchen paper. Blanched for 2 minutes in a little boiling water the pistachios. Dry with a kitchen towel, rubbing with your fingers to remove the dark film that plays them.

Heat the oil in a frying pan without smoking it for 2 minutes and saucepan fennel cut in half, over high heat, turning them until they 2 or 3 times with two spoons. Should be lightly browned, but not too colorful. Merged into pan 3 cups of boiling water where you loose the nut and the curry. Add salt, cover and lower the heat and cook for 15 minutes, turning 2 or 3 fennel times.

Raise the fire if necessary to evaporate the broth, the fennel must be dry, but not dry. Turn the fennel with the cut side up, using 2 tablespoons. Sprinkle the fennel with the pistachios and almonds, wash the leaves of fennel, tagliuzzatele with scissors, leaving her to fall on the preparation and serve.