Ingredients
2 slice stale bread, crusts removed
2 tbsp stock, warmed
1 cup walnuts, toasted
1/2 cup parsley, stems trimmed
3 medium garlic cloves, chopped
1/2 tsp salt
1/8 tsp black pepper
6 tbsp olive oil
Directions
Soak the bread in the stock & then squeeze out any excess moisture.
Combine the bread with the walnuts, parsley, garlic, salt & pepper in
a food processor. Process, adding the olive oil in a very slow stream
until you have a thick paste. Toss with your favourite pasta & serve
hot.
Servings: 4 servings
Agliata Per Pasta (Garlic & Walnut Sauce Fo Recipe brought to you by Recipe Ideas
Categories: Italian; Nut; Pasta; Pasta Sauce; Sauce
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into distant history, in truth as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, in the main part, these ancient recipes were just very simple hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe found, according to experts is a collection of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius assembled a few documents which described recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, main meal and desserts, something that is very familiar to us today. Additionally, he describes how the ancient cooks were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern cooks such as basil, mint and dill. For the centuries that followed, the upper-class families of Wesstern Europe tried to offer the most extravagent banquests, and as a result the best chefs and their recipes became highly prized. Even so, it was during the 19th century that fine cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cookery publications were starting to become popular as a result of increased literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Agliata Per Pasta (Garlic & Walnut Sauce Fo recipe.
