2 each shallots, chopped
2 tbsp olive oil
4 each garlic cloves, minced
4 tsp flour
1/4 cup white wine
1/2 cup stock
2 tbsp pine nuts, roast & chopped
1/2 cup parsley, chopped
3/4 tsp pepper
1/2 cup cilantro
2 cup cannellini, cooked
Directions
1. In a heavy saucepan, saut, the shallots in the olive oil over
medium heat until they begin to color, 3-5 minutes. Add the garlic
and saut, for 1 minute.
2. Add the flour; stir and cook for 1 minute. Add the wine, stock ,
pine nuts, parsley, salt and pepper. cook over medium heat until the
sauce has thickened, about 5 minutes. If using cilantro, add it now.
3. Process the sauce in a blender or food processor. The blender
yields a smooth sauce; the food processor, a finely minced one.
Can be prepared to this point several hours ahead.
4. Return the sauce to the saucepan and add the beans. Cook just until
beans are heated, 2-3 minutes. Or heat the beans separately and serve
on top on the sauce. Serve warm.
"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
Servings: 4 servings
Cannellini With Salsa Verde Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Salsa
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions far back into history, in fact as far back into recorded history as ancient Egypt, and possibly even further than that. Having said that, in the main part, these early cook books were just very basic hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe found, according to experts is a series of stone tablets in the Sumerian language which recount 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 exhilarated and blissful. Progressing into The time of the romans around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient Romans were skilled in the use of many aromatic flavours, including many that are still in use today like thyme, rue and dill. Moving on, we find a couple of books which date from the 14th Century ; a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the curry that is served today, but rather accounts of the types of food prepared by the cooks of the rich and powerful of the period. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from the East, such as parsley and basil. These new foods and spices prompted an eruption in manuscripts on cooking, some of which still exist in private cookery archives. During the next few hundred years, the powerful and rich houses strove to lay on the most exotic meals, and as a result cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the 19th century that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, trying out, and recording recipes to allow everyone to enjoy them. By the advent of the 1900s, cook books were starting to become popular mostly due to increased literacy, more free time and disposable income. |
We hope you enjoy this Cannellini With Salsa Verde recipe.
