Heat 8 cups stale bread crumbs in a slow oven (300 F.) until they are dried but not browned. In a large skillet in ½ to ¾ cup butter sauté 1 cup minced onions, stirring constantly, until they begin to colour. Add ½ cup each of finely minced green celery leaves and scraped, diced celery stalks, ½ tablespoon each of sage and thyme leaves, ½ teaspoon dried bay leaves, and 1/2 small garlic clove, crushed and finely diced. Season with 1 tablespoon salt and ½ teaspoon freshly ground pepper. Sauté the mixture for 2 to 3 minutes, stirring constantly. Remove the skillet from the heat, stir in the crumbs and 1 small bottle of stuffed olives, well drained, and mix thoroughly.
©Al (Alex-Alexander) D. Girvan 1995. All rights reserved
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