Barchetta Endivia Belga E Taleggio (Endive & Recipe

Ingredients

4 belgian endive heads
1/2 lb taleggio cheese, room temp
1/4 lb bc smoked salmon, thin slice
15 prosciutto or bresaola cured beef s, lices
2 tbsp fennel leaves, finely chop
2 tbsp parsley, fresh, fine chop
1 tbsp sun-dried tomatoes, pureed
313 ml roasted peppers, cut in thin strips
1 fresh ground black pepper
1 extra virgin olive oil


Directions

Roasted peppers are available commercially in 313 mL jar (Unico brand)
Carefully remove endive leaves: rinse and dry carefully. Salmon boats:
Place a slice of salmon on the endive leaf, enough to sit in the
(endive) "boat". Remove the outer skin of the taleggio and leave half
the cheese for the second combination. Gently blend the cheese with
the fennel leaves. Drizzle a little extra virgin olive oil on the
salmon and grind a couple of turn of pepper. Place a spoonful of
taleggio on top and serve. Bresaola boats: Place a slice of bresaola
or prosciutto on the endive. Place a strip of roasted red pepper on
top, drizzle with extra virgin olive oil and sprinkle with chopped
parsley. Gently mix the sun-dried tomatoes into the cheese. Place a
spoonful on top of the "boat"(endive) and serve. If unable to locate
Taleggio cheese use goat's cheese. Takes 20 minutes to prepare


Servings: 15 appetizers

 

 

Barchetta Endivia Belga E Taleggio (Endive & Recipe brought to you by Recipe Ideas


Categories: Smoked Salmon; Vegetable


The History of Recipes

It is possible to trace the history of `recipes` back into antiquity, in truth as far back into recorded history as ancient Egypt, and potentially, even further back. In practice though, sadly, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.

The truth of the matter is, the most ancient recipe discovered, according to academics is a series of stone tablets in Sumerian which show the baking 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 wonderful and blissful.

Later on, in The time of the roman empire 25BC a man called Apicius compiled a collection of documents which described recipes prepared by the Romans. He tells us how the meals of wealthy Romans were divided into appetizers, entrees and desserts, a style of dining still practiced today. Aspicius describes how the cooks of his times were skilled in the use of many different herbs, including a few you will know such as thyme, fennel and dill.

Later, there are two interesting cookery books which date from the fourteenth century : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian curry that is popular today, but instead recipes for the types of meals on the menus of the rich.

Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from the holy land, including spices like basil and rosemary. These new culinary innovations led to a surge in recipe books, many of which are kept safe in private libraries.

During the following few hundred years, the powerful families of Europe tried to lay on the most exotic meals, and consequentially the best chefs and their collection of recipes were much in demand. Notwithstanding that, it was during the 1800s that cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households.

By the time we get to the 1900s, cooking books were increasing in popularity mostly due to better eduction, people having increased leisure time and having more disposable income.

The arrival of television brought us celebrity chefs and the recipe books that accompanied them.

And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on the site you are now reading.

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We hope you enjoy this Barchetta Endivia Belga E Taleggio (Endive & recipe.

 


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