1 cauliflower, small in small
3 carrots, large, thinly slic
1 green pepper, diced
1 cup black olives
2 1/2 cup pasta, rotini
1 dressing:
1 1/4 cup oil, vegetable or corn
3/4 cup vinegar, cider
2 garlic cloves, peeled & min
1 tsp sugar, granulated
1 salt & pepper
Directions
In large bowl, toss together cauliflower, carrots, green pepper and
olives. Cook rotini in large pot of boiling salted water till tender
but firm about 8 to 10 minutes, drain and rinse in cold water.
Dressing: Combine oil, vinegar, garlic and sugar, adding salt and
pepper to taste; mix well. Pour all but 1/3 cup dressing over salad,
tossing to mix, reserve remaining dressing. Cover and refrigerate
overnight. Just before serving, taste and readjust seasonings and add
remaining dressing if necessary.
Servings: 8 servings
Antipasto Salad Recipe brought to you by Recipe Ideas
Categories: Appetizer; Salad
The History of Recipes
It is quite possible to trace the history of recipes far back into history, at least as far as early Egypt, and possibly even further than that. In practice though, generally, these old cookbooks were just simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe found, according to food historians is a series of clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. During Roman times 25BC a roman called Apicius wrote a number of documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into starters, main meal and afters, something we still use today. Additionally, he informs us how the Roman cooks made use of a wide range of herbs, including some familiar names for example basil, rue and dill. Closer to modern times, we find a couple of interesting books which appeared in the 14th Century - a book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the curry that is familiar to us all today, but rather recipes for the types of food cooked for the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought back many foods and herbs from the East, such as coriander, parsley, and rosemary. These new culinary innovations was responsible for an eruption in manuscripts on cooking, many of which are now in private libraries. During the succeeding few centuries, the powerful and rich houses competed with each other to serve up the most extravagent meals, and as a result cooks and their recipes could command a high salary. Notwithstanding that, it was during the 19th century that cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down recipes of the day. By the arrival of the 1900s, cook books were in high demand, mostly as a result of increased literacy, people having more spare time and having more money to spend. Like it or not, the introduction of television gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Antipasto Salad recipe.
