2 cup flour plus flour for
1 dusting
1/2 tsp salt
1/2 tsp white pepper
1 stick unsalted butter, cut
1 into pieces
4 eggs
1 egg beaten w/ a pinch of
1 salt for egg wash
1 semolina for sprinkling
1 (see part 2 for more)
Directions
SOURCE: IL TULIPANO, 11052 BISCAYNE BLVD, MIAMI. WINE: GRECO DI TUFO.
1. Prepare the pasta. Place dry ingredients and butter in food
processor fitted with a pastry blade and run machine for 1 minute, or
until butter is cut up and mixture feels sandy. Add eggs and run
machine in quick spurts for 2 minutes, or until dough forms a compact
ball. 2. Cut dough into 4-5 small pieces. Lightly flour each and
roll it through pasta machine (set rollers at widest gap). When dough
is smooth, reduce gap between rollers and roll the dough again.
Continue in this fashion until rollers are at their narrowest
setting. As dough sheets come out, dust them lightly with flour and
spread them out on the table. 3. Prepare filling. Steam spinach for
30 seconds or until tender, rinse it under cold water, and squeeze it
tightly to extract all the water. Place the spinach and remaining
ingredients for filling in food processor and grind until smooth.
(See part 2 for more)
Servings: 6 servings
Agnolotti Bandiera Part 1 Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
Recipes as a concept can be found back into distant history, in fact as far back as early Egypt, and maybe further still. Interesting though that maybe, in the main part, these early recipes were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are some stone tablets in the Sumerian language which describe 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 tried it feel blissful and exhilarated. Progressing into Roman times 25BC a man called Apicius compiled some documents showing how to cook the recipes cooked by the Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of his times were skilled in the use of many aromatic flavors, including a few you will know for example thyme, mint and dill. Continuing our culinary historical journey, we have some interesting books which appeared in the 14th Century : a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these are not about the spicy food that is served today, but instead accounts of the types of meals prepared by the chefs of the upper classes of that period. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including coriander, parsley, basil and rosemary. These new spices and herbs prompted an increase in books on cooking, the majority of which are now in private cookery archives. Over the succeeding few centuries, the wealthy families of Europe strove to offer the most extravagent meals, and because of this the best cooks and their collection of recipes could command a high salary. Even so, it wasn`t until the nineteenth century that fine cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, trying out, and publishing recipes common in their social group. When we get to the twentieth century, recipe books were greatly in demand mostly as a result of higher levels of literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Agnolotti Bandiera Part 1 recipe.
