1/2 lb fresh tuna, paper-thin
1 salt, vinegar & oil
1 freshly cracked pepper
1 bunch arugula
1 grated parmesan cheese
1/2 wht or blk truffle, shaved
Directions
Note: May use a greater amount of truffle if desired. Arrange tuna in
overlapping slices on platter. Sprinkle with salt and drizzle with
oil and vinegar to taste. Sprinkle with pepper. Surround tuna with
wreath of arugula. Sprinkle grated Parmesan cheese over all. Top with
truffle shavings.
Servings: 4 servings
Ahi Carpaccio Recipe brought to you by Recipe Ideas
Categories: Italian
The History of Recipes
Written cooking instructions as a concept can be traced far back into antiquity, at least as far back as the early Egyptians, and quite possibly further than that. However, in the main part, these early cook books were just very basic hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language describing the preparation 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. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into starters, main course and dessert, a style of dining still practiced today. He also recounts how the Romans were skilled in the use of many different herbs and spices, including some familiar names for example thyme, mint and parsley. As our culinary historical trip moves to more modern times we find two recipe books dating from the fourteenth century : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are not about the curry that is popular today, but rather descriptions of the types of meals on the tables of the upper classes of the period. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from the holy land, including coriander, parsley, basil and rosemary. These new herbs and spices was responsible for an increase in manuscripts on food, many of which still exist in academic collections. When we get to the 1900s, cook books are highly popular mostly due to better eduction, more leisure time and being a little richer. |
We hope you enjoy this Ahi Carpaccio recipe.
