A relative of saffron called the yellow-throated crocus (Crocus longiflorus) grows on Malta. It is not nearly as famous as Crocus sativus, but still fragrant and colourful. But the families who know where to find it are unlikely to divulge any information!
Wild fennel is a little easier to come across. In this dish, fennel seeds, saffron, wine and clams marry to make one of the most divine broths that ħobż (crusty white bread) ever had the pleasure to dive into.
PREPARATION: 10 minutes
COOKING: 15 minutes
Ingredients:
- 1 teaspoon fennel seeds
- 50g butter
- ½ large fennel bulb (about 200g), finely diced
- 2 small shallots, finely diced
- 1 generous pinch of saffron threads
- 150ml dry white wine
- 1kg medium-sized clams (vongole)
- 2 tablespoons finely chopped
How to:
Toast the fennel seeds in a medium saucepan over a medium heat until fragrant. Add the butter, diced fennel and shallots and sauté for 5–8 minutes, until soft and translucent. Meanwhile, mix the saffron with the wine in a glass.
Increase the heat of the pan to high and add the clams. Stir them around with the fennel and shallots, then pour in the wine and saffron. Cover with a lid and cook for 3–5 minutes. Once the clams have opened, remove the lid, stir in the parsley, reduce the heat and simmer for a minute longer.
Serve with bread and salad.
Edited recipe extract from Malta by Simon Bajada, published by Hardie Grant Books. Available in stores nationally, RRP$50.
