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
Recipes as a concept can be tracked back into history, in fact as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these old cook books were just basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language which show 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 anyone who tried it feel blissful and exhilarated. Later on, in The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by his fellow Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius also recounts how the Roman chefs were skilled in the use of a wide range of herbs, including some that we all recognise such as bay, mint and parsley. Later, we have two recipe books dating from the fourteenth century : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these have no connection with the indian curry that appears on menues today, but rather descriptions of the types of meals cooked for the nobility of that period. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including spices like basil and rosemary. These new spices and herbs prompted an outbreak in books on cookery, some of which are now in academic collections. By the time we get to the 20th century, recipe books were highly popular due to better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Antipasto Salad Platter recipe.
