Baked Pasta & Zucchini Recipe

Ingredients

1 no ingredients


Directions

1/2 lb rotini -- colored
1 1/2 lb zucchini -- (3 medium)
: Salt
1 lg onion -- sliced
1/2 lb potatoes -- peel thinly
: slice
8 TB butter
4 oz Prosciutto -- or
: smoked ham -- julienned
1 1/2 c grated Parmesan cheese
1/3 c fresh parsley -- minced
2 TB chopped fresh basil
1 ts salt
: Freshly ground black pepper
1 lb tomatoes -- peeled and
: chopped

TOMATOES: 3 medium, rip. Or 2 cups drained canned plum tomatoes.

Preheat the oven to 350 degrees. Cook the pasta according to package
directions. Drain the pasta and set aside.

While the pasta is cooking, trim the zucchini but do not peel. Slice
the zucchini thinly, place in a colander, and sprinkle with salt. Let
stand at room temperature for 30 minutesto drain off excess moisture.

Put the zucchini between 2 layers of paper towels and squeeze dry
with your hands. Place the zucchini in a well-greased 9 x 13-inch
clear baking dish. Top with the onion slices, then with the potatoes.
Dot with 2 tablespoons of the butter and sprinkle the prosciutto on
top. Dot with 2 more tablespoons of butter. Sprinkle 3/4 cup Parmesan
cheese on top.

In a separate bowl, mix the pasta, parsley, and basil with the salt
and pepper to taste. Distribute the pasta over the vegetables in the
baking dish. Dot with 2 more tablespoons of butter. Top the pasta
with the tomatoes, dot with the remaining butter, and sprinkle the
remaining Parmesan on top. The casserole can be refrigerated for 4
hours at this point. Cover the baking dish with aluminum foil and
bake 45 minutes to 1 hour. Turn off the oven, open the oven door, and
let the dish stand for about 10 minutes before serving. [patH
mcRecipe]

Recipe By : Nathalie Dupree Cooks (1996) TVFN

From: Path Date: Sat, 12 Oct 1996 20:19:43
~0700 (


Servings: 8 servings

 

 

Baked Pasta & Zucchini Recipe brought to you by Recipe Ideas


Categories: Italian; Pasta; Vegetable; Zucchini


The History of Recipes

We are able to follow the history of `recipes` way back into distant history, at least as far as early Egypt, and possibly even further. Interesting though that is, generally, these early cook books were just basic hieroglyphic instructions for food preparation.

In fact, the most ancient recipe in existence, according to food historians is a collection of stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful.

Progressing into The time of the roman empire 25BC a roman called Apicius created some scripts which described recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Additionally, he tells us how the ancient Romans used many different herbs and spices, including many that are still in use today such as thyme, mint and dill.

Later on, we find two interesting cookery books which appeared in the 1300s ; a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these are nothing to do with the spicy food that is popular today, but rather descriptions of the types of meals cooked for the wealthy.

Later on in the 1400s, people returning from the crusades brought back many new foods and herbs from Arab cooking, including spices such as rosemary and coriander. The introduction of these new culinary ideas prompted a surge in cookery books, many of which still exist in private collections.

For the centuries that followed, the powerful and rich tried to lay on the most extravagent meals, and as a consequence, chefs and their recipe collections could command a high salary. However, it wasn`t until the 1800s the formal cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, verifying, and recording the recipes that were being prepared for the better households.

By the time we get to the 20th century, cookbooks are increasing in popularity mostly as a result of more people being able to read, leisure time and having more money to spend.

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