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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Teelöffel | Fennel seed |
| 1/4 Tasse | olive oil |
| 2 Esslöffel | Long; thin shreds of orange peel |
| 1 Teelöffel | Hot chili flakes; (adjust to you own taste here) |
| 2 Dose | Ripe green olives; drained, (each about 7-1/2 ox or 3-1/4 cups) |
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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
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.
v2.0l.
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