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
Written cooking instructions as an idea can be observed back into history, in truth as far into history as the early Egyptians, and maybe even further. Interesting though that maybe, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history are some ancient tablets in the Sumerian language which recount 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 wonderful. Continuing our culinary historical journey, there are two interesting recipe books dating from the 1300s ; a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that is familiar to us all today, but instead descriptions of the types of meals eaten by the upper classes. Over the succeeding few hundred years, the wealthy families of Wesstern Europe tried to serve up the most exotic banquets, and consequentially chefs and their recipe collections increased in prestige. Even so, it wasn`t until the nineteenth century that formal cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. When we get to the twentieth century, recipe publications are starting to become popular mostly due to better eduction, leisure time and a general increase in wealth. The TV revolution brought us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Baked Broccoli recipe.
