1 no ingredients
Directions
3 TB virgin olive oil
1/2 md red onion, -- thinly sliced
2 sm Japanese eggplants
2 TB red wine vinegar
1/2 lb fresh mozzarella
8 basil leaves, -- chiffonade
4 lg slices Italian country
: bread
1/4 lb Bresaola, sliced paper thin
: by butcher or deli
In a 10- to 12-inch sautJ pan heat olive oil until smoking. Add onion
and cook until soft, about 9 to 10 minutes. Meanwhile, cut eggplant
into 1/4-inch thick rounds. When onion has softened, add eggplant to
pan and cook, stirring regularly until eggplant has darkened and is
soft. Add 2 tablespoons red wine vinegar and remove from heat to
cool. Cut fresh mozzarella into 1/4-inch cubes and add to cooled
eggplant mixture. Add basil and season to taste with salt and pepper.
Grill or toast bread on both sides and spoon generous amount over each
slice of bread. Place 3 slices Bresaola over top of eggplant mixture
and serve.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5679
Date: Mon, 28 Oct 1996 08:33:06
~0500
Servings: 4 servings
Bruschetta With Bresaola~ Eggplant & Mozzar Recipe brought to you by Recipe Ideas
Categories: Eggplant; Vegetable
The History of Recipes
It is possible to track the history of `recipes` way back into history, in truth as far back as the ancient Egyptians, and possibly even further. Interesting though that maybe, sadly, these early cook books were just primitive pictorial instructions for meal preparation.
Later, there were two books dating from the 1300s - a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these books have no connection with the spicy food that is familiar to us all today, but rather descriptions of the types of food on the menus of the rich and powerful of the time. Later, in the fifteenth century, knights returning from the crusades brought back many new spices and herbs from middle-east cuisine, such as coriander, parsley, and rosemary. These new spices and herbs caused an explosion in manuscripts on cookery, most of which still exist in academic collections. The arrival of television brings us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Bruschetta With Bresaola~ Eggplant & Mozzar recipe.
