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
It is actually possible to trace the history of recipes back into the far past, in fact as far back into history as ancient Egypt, and possibly even further than that. However, sadly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a series of clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. As we move into Roman times 25BC a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by the Romans. In his works, Apicius describes how the meals were divided into starters, main course and dessert, a very modern way of dining. Additionally, he recounts how the ancient chefs were skilled in the use of a good variety of spices, including many that are still in use today such as thyme, fennel and dill. As we move on, we have some books which appeared in the 14th Century : a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they are not about the indian food that we all know today, but rather descriptions of the types of meals on the menus of the rich and wealthy people of those days. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, such as basil and rosemary. These new herbs and spices was responsible for an increase in recipe manuscripts, the majority of which still exist in private collections. The revolution that is television brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Broccoli Based Pasta Sauce recipe.
