Bread provencale
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Bread provencale
  Bread    Sandwiches  
Last updated 6/12/2012 1:10:17 AM. Recipe ID 37457. Report a problem with this recipe.
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      Title: Bread provencale
 Categories: Mediterrane, Sandwiches
      Yield: 10 Servings
    375 g  Sausage mince
      3 tb Olive oil
      2 x  25 cm long French bread
           425 g can Italian Tomatoes,
           -peeled, drained,
           -and chopped coarsely
    1/2 c  Thinly sliced spring onions
    2/3 c  Pitted green olives,
           -finely chopped
    2/3 c  Pitted black olives,
           -finely chopped
      2 tb Capers
      2 tb Fresh basil,
           -finely chopped
    1/2 ts Dried ground thyme
    1/2 ts Crushed garlic
    1/2 ts Black pepper
           Salt to taste
  Saute broken up sausage mince in olive oil until well browned, and set
  aside. Cut ends off bread sticks and, using a long thin knife, hollow
  out center. Place ends of bread sticks and bread from center in food
  processor and process to make breadcrumbs. Mix with tomatoes, onions,
  olives, capers, herbs, seasonings and undrained sausage mince; stuff
  the hollowed-out bread sticks, Wrap tightly in foil and chill for 8
  hours. Cut in 5 cm slices to serve.

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Recipe ID 37457 (Apr 03, 2005)

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