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 are able to track the history of meal recipes way back into antiquity, at least as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, sadly, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few documents detailing recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, main course and desserts, something that is very familiar to us today. Aspicius also tells us how the Roman chefs were skilled in the use of many spices and herbs, including some familiar names such as basil, fennel and asafoetida. Over the following few centuries, the rich and powerful families of Europe competed to lay on the most extravagent banquests, and as a result chefs and their collection of recipes could command a high salary. However, it was during the nineteenth century that cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down popular recipes of the day. By the arrival of the twentieth century, cookery publications are highly popular as a result of increased literacy, more spare time and having more money to spend. |
We hope you enjoy this Blue_ Fettuccine recipe.
