14 fresh italian plum tomatoes - (good, -sized)
2 handfuls fresh basil leaves - chopp, ed
1 garlic clove, minced
1/3 lb reduced-fat mozzarella - shredded
1 tbsp olive oil
10 oz fusilli (corkscrew) pasta - uncooke, d
Directions
[NAH Editor's note: We didn't boil or peel the tomatoes and it was
still delicious.]
DIRECTIONS: =========== Fill a pot with enough water to cover the
tomatoes. Bring to a boil and drop the tomatoes in. Remove them
after about 10 seconds, then peel and chop them.
Mix the tomatoes, basil, garlic, and cheese with the olive oil. Let
stand in a covered bowl at room temperature for at least 3 hours.
Cook the fusilli. Drain. Add the tomato sauce to the hot fusilli. Mix
well. Serve warm.
Per Serving: Calories: 332 Protein: 19 grams
: Carbs: 51 grams Sodium: 188 mg Fat:
7 grams (19% of calories)
* Source: "Cooking with the Stars" * Published in "Nutrition Action
Healthletter", March 1994 * Typed for you by Karen Mintzias
Servings: 5 servings
Alan Alda's Che-Cha Recipe brought to you by Recipe Ideas
Categories: Cheese; Fruit; Italian; Pasta; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into the far past, in truth as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that is, these, early recipes were just simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to food historians are a few tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. As we move into The time of the roman empire around 25BC a man called Apicius created a few documents which described recipes enjoyed by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. This early Roman chef tells us how the chefs of Roman times made use of many aromatic flavors, including many that are still in use today such as basil, mint and parsley. Moving our culinary historical trip onwards, we have a couple of interesting cookery books which date from the fourteenth century : a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the spicy food that is popular today, but instead accounts of the types of meals served to the rich and powerful of the period. In the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab cooking, including basil and rosemary. The introduction of these new culinary ideas prompted an eruption in books on cooking, many of which are kept safe in private cookery archives. The arrival of TV brings us celebrity chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Alan Alda's Che Cha recipe.
