3 boneless chicken breasts - skinless
6 sprigs fresh rosemary
6 sprigs fresh thyme
1 lb ziti
3/4 cup unsalted butter
1/4 cup fresh lemon juice
1 cup gorgonzola cheese, shredded
1 salt and pepper, to taste
3 1/2 cup fresh spinach - torn in bite-size p, ieces
1 bunch nasturtiums
Directions
Prepare pasta according to package directions; set aside.
Poach chicken breasts; remove meat and cube. Combine all ingredients
except nasturtiums. Garnish with nasturtiums.
Given to me by Herman Sommerville II on 03/09/93. He said that this
recipe from Akin' Back herb nursery in Shelbyville, KY was in Alice
Columbo's "Cook's Corner" column in "The (Louisville, KY)
Courier-Journal." Posted by Cathy Harned.
Servings: 6 servings
Akin Back Farm's Pasta Blue Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
It is actually possible to trace the history of written recipes back into distant history, at least as far as early Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these early records were just very basic pictorial instructions for preparing food.
Interestingly, the oldest recipe discovered, according to experts is a collection of ancient tablets in Sumerian which describe 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 those who drank it feel `blissful`. During Roman times 25BC a man called Apicius compiled some documents detailing recipes cooked by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, a very modern way of dining. Aspicius informs us how the Roman cooks used a wide range of spices and herbs, including some familiar names for example thyme, mint and dill. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from the holy land, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices prompted an eruption in recipe manuscripts, the majority of which are now in private collections. Like it or not, the introduction of television brought us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on this site. |
We hope you enjoy this Akin Back Farm's Pasta Blue recipe.
