1 tbsp butter
1/4 cup all-purpose flour
3 cup low-fat (1%) milk
1 tsp salt
1/2 tsp pepper
1 pinch nutmeg
3/4 cup grated parmesan cheese
1 lb cooked fettuccine
Directions
Melt butter. Add flour; cook, stirring, 1 minute. Whisk in milk, salt,
pepper and nutmeg. Bring to boil, whisking; reduce and simmer,
stirring occasionally, 5 minutes. Toss with cheese and cooked pasta.
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Servings: 6 servings
Low-Fat Alfredo Recipe brought to you by Recipe Ideas
Categories: Beverage; Cheese; Italian; Pasta
The History of Recipes
Experts have tracked the existance of recipes way back into the far past, in fact as far back into history as the ancient Egyptians, and maybe even further. Having said that, generally, these ancient cook books were just primitive pictorial recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which describe 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 those who drank it feel exhilarated. Later on, in Roman times 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main meal and dessert, something we still use today. This early Roman chef recounts how the ancient chefs were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens like basil, rue and asafoetida. Closer to modern times, we have a couple of books which date from the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian food that is familiar to us all today, but instead descriptions of the types of meals prepared by the chefs of the rich people of the period. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from Arab cooking, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices caused an explosion in recipe publications, most of which are kept safe in private collections. During the succeeding few hundred years, the upper-class families of Europe strove to serve the most exotic meals, and as a consequence, chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and recording recipes to allow everyone to enjoy them. By the arrival of the 1900s, cooking books are greatly in demand mostly due to more people being able to read, increased leisure time and being a little richer. Like it or not, the introduction of television brings us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, permitting us all to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Low Fat Alfredo recipe.
