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 possible to trace the history of written recipes way back into antiquity, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further. However, these, early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to food historians is a series of ancient tablets in 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 having made anyone who drank it feel wonderful. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main meal and desserts, something that is very familiar to us today. He also informs us how the ancient Romans made use of many different herbs and spices, including a few that will be familiar to modern cooks like bay, fennel and dill. During the following few hundred years, the rich and powerful families of Wesstern Europe strove to serve up the most extravagent banquests, and consequentially chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the 19th century that fine cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and publishing recipes to help cooks of their time. The arrival of television brings us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like those on our web site. |
We hope you enjoy this Agliata Per Pasta (Garlic & Walnut Sauce Fo recipe.
