4 oz danish blue cheese or 8 oz.
1 danish blue castello cheese,
1 chilled
1/4 cup marinated, dried tomatoes
8 oz green fettuccine or spinach
1 egg noodles
2 tbsp minced shallots
1 garlic clove, minced
2 tbsp dry white wine
1 1/2 tsp finely chopped fresh basil,
1 or 1/2 tsp. dried basil
1/4 cup chopped fresh parsley
Directions
On waxed paper, divide cheese into 10 - 12 pieces; set aside. Drain
oil from marinated tomatoes, reserving 1 tablespoon. Cut tomatoes
into thin strips and reserve. Prepare fettuccine according to package
directions until al dente; drain and return to pot. Meanwhile, in
small skillet over
medium heat, heat reserved oil; add shallots and garlic. Saute until
shallots are limp but not brown. Add wine, basil and reserved
tomatoes. Heat through and keep hot. Add mixture to pasta; toss. Add
cheese and parsley; toss again to melt cheese. Serve immediately on
heated plates. Typed in MMFormat by Cindy Hartlin. Source: Woman's
Day Meals in Minutes.
Servings: 4 servings
"Blue" Fettuccine Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
We can follow the history of meal recipes way back into ancient history, certainly as far back as the Egyptians, and maybe further still. However, sadly, these early recipes were just very basic pictorial recipes for preparing food.
In fact, the oldest recipe discovered so far, according to historians are some tablets in the Sumerian language which show the baking 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 `blissful`. Progressing into The time of the roman empire 25BC a man called Apicius compiled some scripts describing recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius also informs us how the Roman chefs were skilled in the use of many different herbs, including a few that will be familiar to modern cooks for example thyme, fennel and asafoetida. Later on in the 1400s, knights returning from the crusades brought us many foods, spices and herbs from Arab cuisine, including rosemary and coriander. These new herbs and spices created a surge in books on cookery, most of which are now in private cookery archives. By the time we get to the 20th century, recipe books were in high demand, due to higher levels of literacy, people having more leisure time and having more money. The introduction of the TV brought us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Blue_ Fettuccine recipe.
