1 no ingredients
Directions
1/2 lb broccoli rabe, -- rinsed and Broccoli Rabe Crostini With Crotonese & Bla Recipe brought to you by Recipe
Ideas
: dried
4 cloves garlic, -- sliced
: paper thin
4 TB extra virgin olive oil --
: plus 1/2 cup
4 TB red wine vinegar
1/2 ts dried oregano
: Salt and pepper to taste
2 TB freshly ground black pepper
1/4 c fresh oregano leaves
12 sl Italian country-style bread
1/2 lb crotonese cheese or other
: semi-soft sheeps milk=
: cheese
Bring 6 quarts water to boil. Set up an ice bath with 4 cups water
and 4 cups ice in a large mixing bowl.
Submerge broccoli rabe in boiling water and cook 3 minutes until
bright green and fork tender. Remove from boiling water and plunge
into ice bath=7F and allow to cool (about 5 minutes). Remove rabe
from ice bath and drain well. Remove florets and cut remaining stalks
into 1/2-inch pieces. Place in mixing bowl and add garlic, 4
tablespoons extra virgin olive oil, red wine vinegar and crumbled
dried oregano. Season with salt and pepper and set aside. In a
blender, mix 2 tablespoons black pepper, fresh oregano and a half cup
extra virgin olive oil until smooth and dark green. When ready to
serve guests, toast bread on both sides over the grill. Spoon 2
tablespoons broccoli rabe over each piece of bread and drizzle with
1/2 teaspoon black pepper-oregano oil. Shave a piece of crotonese
over with a peeler and serve still warm.
Yield: 4 serving
Recipe By :MOLTO MARIO SHOW #MB5669
From: Meg Antczak
Servings: 4 servings
Categories: Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes way back into the far past, certainly as far into history as ancient Egypt, and maybe further still. However, in the main part, these ancient cookbooks were just primitive pictorial recipes for preparing meals.
As we move into Roman times 25BC a roman called Apicius wrote a number of scripts which described recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and desserts, something we still use today. Additionally, he informs us how the ancient chefs were skilled in the use of a wide range of spices, including a few that will be familiar to modern chefs like basil, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. The introduction of these new tastes led to a torrent in books on cookery, most of which are kept safe in private cookery archives. The revolution that is television gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting us all to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Broccoli Rabe Crostini With Crotonese & Bla recipe.
