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
Food historians have tracked the existance of recipes far back into distant history, in truth as far as ancient Egypt, and quite possibly further than that. However, generally, these early recipes were just primitive hieroglyphic instructions for preparing meals.
During Roman times around 25BC a roman called Apicius created some scripts which described recipes prepared by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, main course and dessert, something we still use today. He also recounts how the ancient cooks used a good variety of spices, including a few you will know for example thyme, fennel and dill. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from Arab cuisine, including rosemary and coriander. These new foods and spices created a torrent in publications on food, most of which are now in private cookery archives. By the arrival of the 20th century, cookbooks are increasing in popularity mostly due to higher levels of literacy, people having increased free time and having more money. |
We hope you enjoy this Ahi Carpaccio recipe.
