8 roma tomatoes, chopped
1/2 cup sweet red pepper, chopped
1/2 cup sweet yellow pepper, chopped
1/2 cup white onion, chopped
2 garlic cloves, minced
8 basil leaves
1/2 cup extra-virgin olive oil
1 sea salt
1 white pepper
1/2 lb angel hair pasta
1 crushed dried hot red pepper
1 grated romano cheese
Directions
Combine tomatoes, red and yellow peppers, onion and
garlic with basil and olive oil. Season to taste with
sea salt and white pepper.
Cook pasta in boiling salted water until al dente.
Drain well. Place pasta on plate and top with
vegetable sauce. Serve crushed hot red pepper and
Roman cheese on side. Makes 2 servings as an entree, 4
as an appetizer.
Source: L.A. Times
Servings: 2 servings
Kimberley Hefner's Chilled Tomato Salsa W/Ang Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Salsa; Tomato
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions far back into ancient history, in truth as far as the Egyptians, and maybe further still. In practice though, generally, these ancient recipes were just simple pictorial instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to food historians is a series of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a roman called Apicius compiled some scripts which described recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were separated into starters, main course and dessert, a very modern way of dining. This early Roman chef tells us how the cooks of his times were skilled in the use of many different aromatic flavors, including a few you will know for example thyme, rue and parsley. Closer to modern times, there were two interesting cookery books from the 14th Century : a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian food that we all know today, but instead recipes for the types of food served to the rich and wealthy people of the period. Later, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including coriander, parsley, basil and rosemary. These new culinary innovations led to a torrent in recipe publications, the majority of which are now in private collections. By the time we get to the twentieth century, cookery books were increasing in popularity due to more people being able to read, people having more spare time and having more money to spend. Like it or not, the introduction of TV gave us celebrity chefs and the spin-off recipe books. Which 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 sites such as this. |
We hope you enjoy this Kimberley Hefner's Chilled Tomato Salsa W_Ang recipe.
