2 egg yolks
1/2 cup chopped walnuts
3 tbsp pine nuts
7 oz mascarpone cheese
1 (or ricotta or cream cheese)
1 salt to taste
1 dash of nutmeg
3/4 lb linguine or tagliatelle
Directions
Combine first six ingredients until well mixed and set aside. Cook
pasta in boiling water until al dente. Drain pasta and add sauce.
Serve immediately.
Servings: 4 servings
Linguine With Walnut Cheese Sauce Recipe brought to you by Recipe Ideas
Categories: Cheese; Italian; Nut; Pasta; Pasta Sauce
The History of Recipes
Food historians have tracked the existance of recipes back into ancient history, in fact as far back as the Egyptians, and possibly even further. Interesting though that is, sadly, these old cook books were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
During Roman times around 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, main course and afters, a style of dining still practiced today. Aspicius also recounts how the chefs of Roman times used a wide range of herbs and spices, including a few that will be familiar to modern chefs such as bay, fennel and parsley. During the succeeding few hundred years, the upper-class families of Europe strove to offer the best banquets, and consequentially chefs and their collection of recipes were at a premium. However, it was during the nineteenth century the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cooking publications were greatly in demand due to better eduction, more spare time and having more disposable income. |
We hope you enjoy this Linguine With Walnut Cheese Sauce recipe.
