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 For Recipe brought to you by Recipe Ideas
Categories: Italian; Nut; Pasta; Pasta Sauce; Sauce
The History of Recipes
Historians have found proof that recipes existed far back into the distant past, at least as far into history as ancient Egypt, and quite possibly further than that. In practice though, generally, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which recount 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 those who drank it feel wonderful. Later on, in The time of the romans around 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and desserts, a style of dining still practiced today. Aspicius also tells us how the Roman chefs were skilled in the use of a good variety of spices and herbs, including some familiar names like bay, fennel and dill. Later, we find some recipe books which appeared in the 1300s - one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian curry that is popular today, but rather accounts of the types of meals prepared for the upper classes of that time. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. These new foods and tastes led to a surge in books on cooking, many of which still exist in private cookery archives. The arrival of television gave us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Agliata Per Pasta (Garlic & Walnut Sauce For recipe.
