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
Historians have traced the existance of recipes back into ancient history, at least as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that is, mostly, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts is a collection of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Continuing our culinary historical journey, there are a couple of recipe books published in the 1300s : a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the curry that is served today, but rather descriptions of the types of food prepared by the cooks of the nobility of those days. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the holy land, including spices such as basil and rosemary. The introduction of these new tastes caused a surge in manuscripts on food, the majority of which still exist in academic collections. Over the succeeding few centuries, the wealthy families of Wesstern Europe competed to serve the most extravagent banquests, and consequentially chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that formal cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, testing, and writing down recipes to allow everyone to enjoy them. The TV revolution brought us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on this site. |
We hope you enjoy this Barchetta Endivia Belga E Taleggio (Endive & recipe.
