HAND
1 cup durum semolina
1 1/2 tsp dried parsley, optional
1/4 cup to 1/3 marinated artichoke
1 hearts
1 tsp lemon juice
EXTRUDER
1 1/4 cup durum semolina
2 tsp dried parsley, optional
1/4 cup marinated artichoke hearts
1 1/4 tsp lemon juice
Directions
Puree artichokes in blender. No additional oil is needed in the
extruder recipe as it is already in the marinade. If using fresh
parsley in the hand recipe, triple the amount. Cook fresh and do not
allow to dry.
Per 1 cup Serving: 164calories 6.3g protein 33.1g carbohydrate 0.8g
fat 9.5mg sodium
The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5
Entered by Carolyn Shaw 4-95. > Submitted By AVION@ILINK.NIS.ZA
(GARETH (00786130)) On SAT, 24 JUN 1995 025337 GMT
Servings: 1 servings
Artichoke Pasta Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Vegetable
The History of Recipes
Written recipes as a concept can be observed way back into the distant past, at least as far back as the ancient Egyptians, and maybe even further. However, sadly, these ancient records were just very simple hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe found, according to food historians are a few ancient tablets in ancient Sumerian which describe the making 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 blissful and exhilarated. Much later, in Roman times a man called Apicius assembled a few documents detailing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were divided into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the ancient chefs made use of a wide range of spices and herbs, including many that are still in use today such as thyme, rue and dill. Continuing our culinary historical journey, there are two recipe books dating from the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they are not about the indian curry that is served today, but rather accounts of the types of food served to the nobility of the period. Later on, in the 15th century, the Crusaders brought back many spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. These new foods and spices was responsible for an increase in books on cookery, the majority of which still exist in private libraries. When we get to the twentieth century, recipe books are in great demand, mostly due to increased literacy, leisure time and having more money to spend. The TV revolution brought us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on this site. |
We hope you enjoy this Artichoke Pasta recipe.
