1 loaf focaccia bread, about 10-inches in diamet
1/4 cup olive or vegetable oil
2 tbsp red wine vinegar
1 tsp sugar
1/2 tsp dried oregano leaves, crushed
1/4 tsp red pepper, crushed
1 leaf lettuce
1/4 lb provolone cheese, sliced
1/4 lb fully cooked smoked ham, sliced
1/4 lb salami, sliced
2 medium tomatoes, sliced
8 pepperocini: italian bottled pepper, s, cut lengthwise
Directions
Cut the bread loaf horizontally in half. Mix the oil, vinegar, sugar,
oregano and red pepper together, blending well. Drizzle evenly over
the cut sides and top halves of the bread. Layer the lettuce, cheese,
ham, and salami, tomatoes, and peppers on the bottom half of the
bread. Top with the top half of the bread. Secure the bread with
toothpicks or small skewers. Wrap securely and refrigerate for up to
6 hours. Cut into 6 equal pieces and serve.
Nutrition Information Per Serving:
Calories: 470 Protein: 19 Grams Carbohydrates: 49 Grams Fat:
22 Grams Cholesterol: 40 Milligrams
Sodium: 1040 Milligrams Potassium: 360 Milligrams
Posted by Rich Harper
Servings: 6 servings
Antipasto Hero Recipe brought to you by Recipe Ideas
Categories: Appetizer
The History of Recipes
It is actually possible to trace the history of written recipes far back into the distant past, certainly as far as the ancient Egyptians, and maybe even further. Interesting though that maybe, in the main part, these old records were just primitive pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian which show 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 anyone who drank it feel wonderful. As we move into Roman times 25BC a roman called Apicius created a collection of scripts detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Additionally, he informs us how the cooks of Roman times used a good variety of aromatic flavours, including many that are still in use today for example bay, rue and dill. Moving on, there were a couple of cookery books which date from the 1300s : one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian curry that appears on menues today, but rather accounts of the types of meals prepared by the chefs of the rich and wealthy people of those days. Later, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices such as parsley, basil and rosemary. The introduction of these new herbs and spices prompted a torrent in books on cooking, some of which still exist in private cookery archives. During the following few centuries, the upper classes competed to lay on the most exotic meals, and consequentially chefs and their collection of recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that fine cooking and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, trying out, and recording the recipes of their peers. By the advent of the 1900s, cookery books are highly popular mostly due to better eduction, leisure time and being a little richer. |
We hope you enjoy this Antipasto Hero recipe.
