- Clean the fennel by putting aside the tender heart, cut the rest of the leaves into cubes and place them in a dish. Peel the potatoes, reduce them into cubes equal to the fennel and store in cold water.
- Sauté the minced garlic quickly together with 3 tablespoons of oil in a heavy-bottomed pan, add the fennel and the potatoes drained, salt lightly, pepper, cover and cook for a full 20 minutes until the vegetables become soft, wet if necessary with a little water to prevent them from a sticking.
- Grate a little orange rind then peel it completely and cut into thin slices together with the tender part of the fennel kept aside. Pour both in a bowl and season with a little salt, minced coriander, a tablespoon of oil and a pinch of marjoram.
- Season the cooked vegetables with grated rind, chopped black olives and parsley; divide them into 4 parts and with the help of a mold (round or ring) of 6-8 cm, press them into the plates, forming pies or donuts. Combine the fennel and orange salad, possibly decorated with the pistachios, previously shelled and coarsely chopped, and serve immediately.