2 3lb chickens
1 cut into serving pieces
1 salt and white pepper
8 tbsp olive oil
2 onions
1 finely miced
3 garlic cloves
1 finely minced
1 1/2 red peppers
1 finely sliced
1 1/2 green eppers
1 finely sliced
1/4 tsp saffron
1 pinch hot red peppers
1 or 2 dried chili peppers
1/2 cup proscuitto
1 finely cubed
4 large ripe tomatoes
1 peeled,seeded -- finely
1 chop
1/2 cup white wine
1 bourquet garni**
1 cup chicken stock
12 raw shrimp
1 peeled
2 tbsp finely minced parsely
1 freshly ground black pepper
OPTIONAL
1 tsp tomato paste
2 tsp cornstarch
1 mixed with a little wine
GARNISH
1 french bread
1 fried in olive oil and
1 garlic
2 tbsp minced parsley
Directions
** Bouquet Garni- In a pice of cheesecloth, tie the following: 3-4
sprigs 11/19/93 5:59 PM celery stalk with leaves, 1/2 ts dry
thyme. leave the string long enough to hand the garni in the pot and
tie the string to the pot handle for easy removal Recipe continues in
next note
Recipe By :
Servings: 6 servings
Chicken A La Mallorquina Part One Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into the distant past, at least as far as ancient Egypt, and possibly even further than that. Interesting though that is, these, old recipes were just primitive hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in ancient 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 having made drinkers feel blissful. As we move into The time of the romans 25BC a man called Apicius assembled a few documents describing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, entrees and desserts, a style of dining still practiced today. He also describes how the Roman chefs were skilled in the use of many herbs and spices, including a few that will be familiar to modern cooks like bay, fennel and asafoetida. During the next few hundred years, the powerful families of the West competed with each other to serve the most exotic meals, and because of this cooks and their recipe collections were highly sought after. However, it was during the 1800s that cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of TV brought us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Chicken A La Mallorquina Part One recipe.
