1 whole red snapper, 10 oz or 8 oz f, illet (skin on)
1/2 oz pancetta, sliced
1/4 oz leeks, julienne
1/4 oz carrots, julienne
1 sprig fresh thyme
1 sprig fresh oregano
1 tbsp olive oil
2 tbsp white wine
1 salt, pepper to taste
1 piece parchment paper
Directions
Clean and remove scales from snapper.
Cut parchment paper large enough to wrap fish. Place fish on oiled
paper, season with salt and pepper.
Place sliced pancetta and vegetable julienne on fish. Drizzle wine and
olive oil over fish, place herb sprigs on fish and close parchment
paper by folder ends. Bake at 400øF unti done. Serve snapper in
paper. Yield 4 Typed in MMFormat by cjhartlin@msn.com Source The
Westin Way Food & Wine Chef Tylun Pang, The Westin Kauai, Hawaii
Servings: 4 servings
Baked Onaga W/Pancetta & Herbs Recipe brought to you by Recipe Ideas
Categories: Hawaiian; Vegetable
The History of Recipes
We are able to track the history of meal recipes far back into the far past, in fact as far back into history as pharonic Egypt, and possibly even further. Having said that, in the main part, these early records were just simple hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language 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 making people feel wonderful. Later on, in The time of the roman empire around 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and dessert, something we still use today. This early Roman chef recounts how the chefs of Roman times used a good variety of spices and herbs, including many that are still in use today such as basil, rue and dill. During the following few hundred years, the powerful and rich strove to serve the most extravagent meals, and as a consequence, chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and recording the recipes that were being prepared for the better households. By the time we get to the 1900s, cookbooks are greatly in demand mostly as a result of more people being able to read, increased leisure time and being a little richer. |
We hope you enjoy this Baked Onaga W_Pancetta & Herbs recipe.
