Broccoli-Based Pasta Sauce Recipe

Ingredients

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 . Fatfree
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 possible to trace the history of meal recipes way back into ancient history, at least as far back into history as early Egypt, and potentially, even further back. Having said that, these, old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.

The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history is a collection of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`.

Later, we have some recipe books which appeared in the fourteenth century - a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian food that is served today, but rather descriptions of the types of food on the tables of the nobility of the time.

During the following few hundred years, the rich families of Europe competed with each other to offer the most extravagent meals, and because of this the best chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording popular recipes of the day.

By the time we get to the 1900s, recipe books were in great demand, mostly as a result of higher levels of literacy, people having increased leisure time and a general increase in wealth.

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