175 g tagliatelle
50 g greek strained yoghurt
1/2 rind of lemon
1/2 tbsp olive oil
1/2 tsp grated nutmeg
1 seasoning
Directions
1. Cook the tagliatelle according to instructions until al dente.
Drain thoroughly.
2. Place the yoghurt in a small pan with the remaining ingredients.
Bring to the boil then pour onto the pasta, stir well to coat
and serve at once.
Serve with the Spring Vegetables in a parcel.
Servings: 2 servings
Lemon Tagliatelle Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Written cooking instructions as an idea can be found back into distant history, in fact as far as ancient Egypt, and possibly even further. In practice though, these, old cookbooks were just basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to academics are a few stone tablets in the Sumerian language which recount the making 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`. As we move into The time of the roman empire around 25BC a man called Apicius compiled some documents showing how to cook the recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, entrees and dessert, something that is very familiar to us today. This early Roman chef describes how the Romans made use of many different aromatic flavors, including a few that are still present in modern kitchens for example bay, mint and parsley. Moving our culinary historical trip onwards, we have a couple of books which date from the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian food that appears on menues today, but rather recipes for the types of food cooked for the rich. In the 15th century, knights returning from the crusades brought us many new spices and herbs from the holy lands, such as coriander, parsley, and basil. The introduction of these new culinary ideas created a surge in publications on food, some of which still exist in private collections. When we get to the 1900s, recipe books were starting to become popular mostly due to better eduction, more free time and having more disposable income. The arrival of TV brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, permitting everybody to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Lemon Tagliatelle recipe.
