1 to 2 heads of broccoli
1 onion, chopped
3 to 4 garlic cloves, chopped
1 cup vegetable broth (or more)
1 lemon juiced
1 dash salt
1 pepper to taste (1 tsp)
Directions
Steam 1-2 heads of broccoli until real soft. Meanwhile saute 1 chopped
onion and 3-4 cloves of chopped garlic
(more if you love garlic) in some white wine or broth. When
everything is done, dump into blender and add 1 cup veggie broth,
juice of 1 lemon, dash of salt, and pepper to taste (I use about 1
tsp.) and blend until smooth and thick. Add more broth if necessary
for processing. If you eat dairy you can also add parmeasan cheese.
I know this sounds too simple but it makes a heavenly pasta sauce and
keeps real well in the refrigerator for leftovers.
From: Annice Grinberg
Digest [Volume 10 Issue 46], Sept. 26, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
Servings: 1 servings
Broccoli-Based Pasta Sauce Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Sauce; Vegetable
The History of Recipes
We can track the history of `recipes` far back into distant history, certainly as far into history as the early Egyptians, and quite possibly further than that. However, mostly, these ancient recipes were just primitive hieroglyphic instructions for food preparation.
In fact, the oldest recipe discovered so far, according to academics are some tablets in Sumerian 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 drinkers feel `wonderful`. Later on, we find a couple of interesting recipe books dating from the fourteenth century : a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian curry that is served today, but rather accounts of the types of meals on the menus of the rich and wealthy people of that period. Later on in the 1400s, people returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including basil and rosemary. These new herbs and spices led to an outbreak in books on cookery, the majority of which still exist in private cookery archives. For the next few years, the powerful and wealthy competed with each other to lay on the best banquets, and because of this the best cooks and their collection of recipes were at a premium. Even so, it was during the 1800s that cookery and cookery books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, verifying, and writing down recipes common in their social group. By the advent of the twentieth century, cookbooks are in high demand, due to higher levels of literacy, people having increased free time and having more disposable income. The introduction of the TV gave us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Broccoli Based Pasta Sauce recipe.
