8 oz orzo pasta
1 cup fresh basil leaves
1 tsp fresh thyme
1 1/2 oz aged dry goat cheese or parmesan ch, eese*
1 large clove garlic
1/3 cup extra-virgin olive oil
1/4 tsp salt
1 cup small cherry tomatoes halved
2 oz fresh goat cheese, crumbled
Directions
* cut in 3 pieces
1. Cook orzo according to package directions.
2. Meanwhile, combine basil and thyme in a food processor with metal
blade. Turn machine on and drop dry goat cheese pieces and garlic
through feed tube. Process until all ingredients are finely minced.
Add oil and salt and mix well.
3. When pasta is cool, toss with basil mixture and tomatoes. Sprinkle
wiht fresh crumbled goat cheese.
Nutrition information per serving: 455 calories, 27 g fat, 25 mg
cholesterol, 240 mg sodium, 40 g carbohydrates, 13 g protein.
Source: Chicago Tribune June 10, 1996
Servings: 4 servings
Bastille Day Orzo Au Pistou Recipe brought to you by Recipe Ideas
Categories: Italian
The History of Recipes
We are able to follow the history of meal recipes far back into the distant past, in truth as far back as early Egypt, and possibly even further. However, generally, these old cookbooks were just primitive pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of stone 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 making people feel exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius created a few scripts which described recipes cooked by the Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, main course and dessert, something we still use today. Additionally, he tells us how the Roman cooks were skilled in the use of many spices and herbs, including some that we all recognise for example bay, rue and dill. As we move on, we find two books which were published in the 1300s : one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of food on the menus of the rich and powerful of those days. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab countries, such as basil and rosemary. These new foods and spices was responsible for a torrent in recipe publications, most of which are now in academic collections. During the following few hundred years, the families of Europe tried to offer the most extravagent meals, and as a consequence, cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the nineteenth century that haute cuisine and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, testing, and writing down recipes common in their social group. By the time we get to the 1900s, cookbooks were starting to become popular mostly as a result of more people being able to read, more spare time and being a little richer. The arrival of television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Bastille Day Orzo Au Pistou recipe.
