3/4 lb round steak, sliced thin
1 each egg
1/4 cup water
1 cup plain bread crumbs
1/4 cup olive oil
6 each cloves fresh garlic
1 pinch of salt
2 each dried hot chile peppers
1/2 peel lemon, cut into strips
2 sprigs fresh rosemary
2 can 8 oz. ea tomato sauce
Directions
Dip steak in egg which has been beatn with water. Dredge meat in
crumbs. Pour olive oil into large skillet to 1/8 inch and heat until
very hot. Brown steak quickly in oil turning once, until golden,
adding more oil if needed. Remove from skillet and drain on paper
towel. Wipe out skillet and pour about 1/16 inch oil. Heat to very
hot. Chop garlic with salt and add with chile peppers, lemon peel and
rosemary to hot oil; saute briefly then add tomato sauce and meat.
Gently cover meat with sauce and simmer over low heat for at least 30
minutes.
Servings: 4 servings
Angela's Milanese Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Mexican; Sauce; Sauce And Dip
The History of Recipes
Written cooking instructions as a concept can be observed way back into antiquity, at least as far back into history as the Egyptians, and possibly even further. In practice though, generally, these ancient cookbooks were just primitive hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to food historians are some clay tablets in the Sumerian language which recount 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 anyone who drank it feel blissful. As we move into The time of the romans 25BC a roman called Apicius created a few documents detailing recipes prepared by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main course and afters, something we still use today. This early Roman chef describes how the chefs of Roman times made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks like bay, rue and asafoetida. Closer to modern times, there were a couple of cookery books which date from the 1300s : a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are not about the spicy food that is familiar to us all today, but instead descriptions of the types of meals prepared by the chefs of the nobility of those days. Later, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices led to a torrent in cookery books, most of which are kept safe in academic collections. During the next few hundred years, the upper classes competed to lay on the most exotic meals, and consequentially chefs and their collection of recipes were at a premium. Nevertheless, it was during the nineteenth century the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cookery books are highly popular mostly due to better eduction, leisure time and having more money to spend. |
We hope you enjoy this Angela's Milanese recipe.
