I made this with the Italian cheese tray as described in the magazine as an appetizer for our Annual New Year's Eve Progressive dinner with friends. I didn't have the okra so I substituted artichokes. It was a hit.
Warm Fennel-Olive Sauté
A dish of olives is always on my cocktail party menu. When it's cold out, I like to warm them up and add a little spice with dried crushed red pepper and fennel seeds. You'll have a crowd favorite in no time. Save your leftovers; they can be kept up to five days and reheated, if desired.
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- 1 lemon
- 1 teaspoon minced garlic
- 3/4 teaspoon fennel seeds
- 1/2 teaspoon dried crushed red pepper
- 1/3 cup extra virgin olive oil
- 1 1/2 cups mixed olives
- 8 pickled okra, cut in half lengthwise
- 1 fennel bulb, cored and sliced
- 1/2 cup lightly salted roasted almonds
- 1. Remove lemon peel in strips using a vegetable peeler, reserving lemon for another use.
- 2. Sauté lemon peel, garlic, fennel seeds, and red pepper in hot oil in a large skillet over medium heat 1 minute. Add olives, and next 3 ingredients, and cook, stirring occasionally, 5 to 7 minutes or until fennel is crisp-tender. Transfer to a shallow serving dish.
- Party Tip: If your olives have pits, be sure to set out a small bowl for your guests to dispose of them.
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