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
It is quite feasible to follow the history of written cooking instructions way back into ancient history, certainly as far back into history as the Egyptians, and possibly even further than that. Having said that, these, ancient recipes were just basic pictorial instructions for preparing food.
Interestingly, the oldest recipe in existence, according to experts in ancient history are a few tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move into The time of the romans 25BC a man called Apicius created a collection of scripts detailing recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, main meal and desserts, something that is very familiar to us today. Additionally, he informs us how the chefs of Roman times were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks such as basil, rue and dill. During the succeeding few centuries, the rich families of Europe competed to serve up the best banquets, and as a consequence, cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the 19th century that fine cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brought us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Alan Alda's Che Cha recipe.
