16 fat asparagus spears washed and tr, immed (see note)
1 tsp salt
6 tbsp butter
2 eggs, beaten together
1 flour, for dredging
16 small slices prosciutto
1 tbsp cooking oil
Directions
COOK ASPARAGUS IN BOILING salted water until barely tender, about 10
minutes. Drain in a colander, spray with cold water, and pat dry. Lay
asparagus out on a platter. Melt 3 tablespoons of butter and drizzle
it over asparagus spears. Put beaten eggs on one plate and flour for
dredging on another. Heat remaining butter and oil in a skillet. Wrap
each asparagus spear in a slice of prosciutto. Roll them in flour
(brush off excess), dip in egg, and saute them until golden, about 2
minutes to a side. Drain on paper towels and serve hot. NOTE: If
there are no fat asparagus, use twice as many skinny ones; cook a few
minutes less and roll 2 spears in each slice of prosciutto.
Servings: 4 servings
Asparagi Fritti Al Prosciutto Recipe brought to you by Recipe Ideas
Categories: Italian; Vegetable
The History of Recipes
It is possible to trace the history of `recipes` back into ancient history, in truth as far as the early Egyptians, and potentially, even further back. Interesting though that is, generally, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to historians are some stone tablets in the Sumerian language which recount 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 wonderful and blissful. Later on, in The time of the roman empire 25BC a man called Apicius created some scripts which described recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius also recounts how the Romans used many different aromatic flavours, including some familiar names for example bay, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought back many new spices and herbs from Arab cooking, including spices like parsley, basil and rosemary. The introduction of these new culinary ideas prompted a surge in books on cookery, most of which still exist in academic collections. Over the succeeding few hundred years, the powerful and rich houses competed with each other to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 19th century that cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, verifying, and writing down recipes of the day. When we get to the twentieth century, cook books were in high demand, as a result of more people being able to read, people having increased spare time and having more disposable income. |
We hope you enjoy this Asparagi Fritti Al Prosciutto recipe.
