18 oz broccoli, frozen
1 eggs
8 tbsp breadcrumbs
1 butter
1 pepper white
1 pepper black
3 1/2 oz majonaise
2 dill pickles
1 tsp capers
1 anchovy
1/2 bunch parsley
Directions
1.Bring saltwater to a boil in a big pot;add the frozen broccoli, let
it simmer for 10 minutes.Dry well on papertowl. 2.Break the eggs into
a deep plate and mix well with a fork. 3.Put the breadcrumbs into
another deep plate. 4.Cut broccoli into little rosettes and dip first
in egg, then in breadcrumbs. 5.Heat the butter in a big skillet;add
the rosettes and fry until brown on both sides. 6.For the sauce;chop
the pickle real fine.Cut the anchovy into little cubes.Chop up the
capers finely.Mix it all with the majonaise and season to taste.
Serve the broccoli with the sauce and fresh bread. Translated by
Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
Servings: 4 servings
Baked Broccoli Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Historians have traced the existance of recipes way back into ancient history, certainly as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that is, these, ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian which describe the preparation 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 tried it feel blissful and exhilarated. As our culinary historical trip moves on a few more years we have a couple of cookery books from the 14th Century : one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these books have no connection with the indian food that appears on menues today, but rather recipes for the types of food on the tables of the rich and powerful of those days. Over the following few hundred years, the rich families of Europe competed to serve the best banquets, and as a consequence, cooks and their collection of recipes were greatly in demand. However, it wasn`t until the 1800s that haute cuisine and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, trying out, and recording the recipes that were being prepared for the better households. By the arrival of the 20th century, recipe books were highly popular due to more people being able to read, people having more free time and being a little richer. Like it or not, the introduction of television brought us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Baked Broccoli recipe.
