| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
ts |
Fennel seed |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Long; thin shreds of orange peel |
| 1 |
ts |
Hot chili flakes; (adjust to you own taste here) |
| 2 |
cn |
Ripe green olives; drained, (each about 7-1/2 ox or 3-1/4 cups) |
INSTRUCTIONS
I ran across the following while reading my newest copy of Sunset (Oct.
98):
This was shown as part of a meal with Crostini of Chantrelles (mushrooms),
pork roast, salad. . .it looks yummy. . .
Prep & cook time: about 10 minutes
Makes: about 3-1/4 cups; 8 servings
In a 10- to 12-inch frying pan over medium heat, stir fennel until seeds
are slightly darker, 1- to 2-minutes. Add oil, peel, chilies and olives.
Stir until olives are hot, about 2 minutes. Serve olives hot, warm, or at
room temperature. If making ahead, store airtight up to 2 weeks.
Posted to CHILE-HEADS DIGEST by "Bloechl, Sharen Rund"
<sharen.rund.bloechl@lmco.com> on Sep 18, 1998, converted by MM_Buster
v2.0l.
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