DRESSING
1/2 cup olive or salad oil
1 tsp salt
1/8 tsp crushed red pepper
1 clove garlic
1/4 cup lemon juice
1/4 tsp freshly ground black pepper
1 tbsp snipped fresh basil*
SALAD
1 tbsp salt
8 oz radiatori or other pasta
1/2 cup cubed red pepper
1/2 cup cubbed green pepper
1/4 lb provolone cheese, cubed
20 oz can garbanzo beans, drained
1/4 lb salami (slice into quarters)
1/4 cup small pitted black olives
1 tbsp salad oil
4 med mushroom,washed & sliced
2 tbsp chopped parsley
Directions
* OR 1 teaspoon dried basil leaves NOTE: Make Dressing First.... Make
dressing in a jar with a tight fitting lid, combine oil, lemon juice,
1 teaspoon salt, black pepper, red pepper, garlic, and basil; shake
until well combined. Cook pasta: In a large kettle bring 3 quarts
water, salt and salad oil to a boil. Add pasta; bring back to
boiling; cook uncovered stirring occasionally with long fork to
prevent sticking, just until tender. ~ about 7 to 8 minutes. Do not
over cook. Drain well; do not rinse. Turn into large bowl; add
dressing; toss to combine. Cool completely. To pasta mixture, add
green and red peppers, sliced mushrooms, provolone cheese, garbanzo
beans, salami, olives, and parsley; toss lightly to combine. Turn
into serving bowl; Refrigerate covered 1 hour.
Servings: 8 servings
Antipasto Salad Platter Recipe brought to you by Recipe Ideas
Categories: Appetizer; Salad
The History of Recipes
We can trace the history of `recipes` way back into distant history, in fact as far back into history as early Egypt, and maybe further still. However, these, ancient cook books were just very basic hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered, according to experts in ancient history are some tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient chefs made use of many aromatic flavours, including many that are still in use today for example basil, mint and dill. For the next few years, the upper-class families of the West strove to serve the most exotic meals, and consequentially the best cooks and their recipes increased in prestige. Nevertheless, it was during the 1800s the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and recording recipes common in their social group. By the advent of the twentieth century, cookery publications were greatly in demand mostly as a result of better eduction, people having more leisure time and a general increase in wealth. The introduction of the TV brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Antipasto Salad Platter recipe.
