1 lb angel hair pasta
1 water
3 tbsp olive oil
3 cloves garlic -- finely
1 chopped
1 head broccoli, separated
1 into flowerets
2 red bell pepper -- diced
2 cup heavy cream
1 cup parmesan cheese -- grated
1/8 tsp nutmeg
1 salt and pepper -- to taste
1 parmesan cheese -- for
1 serving
Directions
Cook the pasta in boiling, salted water for 4 to 6 minutes, or until
just tender. Drain the pasta and toss it with 1 tablespoon of the
oil to keep it from sticking together, then keep it warm. Heat the
remaining 2 tablespoons of olive oil in a skillet. Add the garlic and
saute it lightly; do not brown. Add the broccoli flowerets and
peppers, and saute over medium heatuntil tender, about 5 to 7
minutes. Remove the vegetables from the skillet. Add the cream to
the pan and bring to a boil. Reduce the heat and simmer until it
starts to thicken, about 5 minutes. Add the Parmesan cheese and
nutmeg, and cook an additional 2 minutes to thicken it a bit more.
Add vegetables and the cooked pasta. Toss them together well. Season
with salt and pepper if needed. Serve immediately, with additional
Parmesan on the side.
Recipe By : The Red Lion Inn Cookbook
Servings: 8 servings
Angel Hair Pasta With Stir-Fried Broccoli Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Italian; Pasta; Vegetable
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into history, in fact as far into history as pharonic Egypt, and possibly even further than that. However, generally, these early records were just primitive pictorial recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to historians is a collection of clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Progressing into Roman times around 25BC a roman called Apicius created a number of documents which described recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main course and dessert, something we still use today. Aspicius describes how the Romans were skilled in the use of many different herbs, including some familiar names like basil, mint and asafoetida. Later on, we find a couple of interesting cookery books from the 1300s - one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they are unconnected to the indian food that is familiar to us all today, but instead accounts of the types of meals prepared for the upper classes of that period. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, including spices such as coriander, basil and rosemary. These new herbs and spices was responsible for a torrent in recipe manuscripts, most of which are kept safe in private cookery archives. For the centuries that followed, the families of Europe tried to serve up the best banquets, and because of this chefs and their recipes were much in demand. Nevertheless, it was during the nineteenth century that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, verifying, and writing down recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookbooks were increasing in popularity due to higher levels of literacy, increased leisure time and having more money. The introduction of the TV gave us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like those on this web site. |
We hope you enjoy this Angel Hair Pasta With Stir Fried Broccoli recipe.
