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
It is quite possible to track the history of recipes way back into antiquity, at least as far back as the early Egyptians, and maybe even further. However, generally, these early records were just primitive hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. During Roman times 25BC a roman called Apicius compiled a few documents detailing recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the early Romans made use of many different spices, including some that we all recognise for example thyme, rue and parsley. Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including spices such as basil and rosemary. These new foods and spices prompted a torrent in books on cooking, the majority of which still exist in academic collections. During the succeeding few centuries, the rich and powerful families of Europe competed to serve up the most exotic banquets, and because of this chefs and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that fine cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording recipes common in their social group. By the time we get to the twentieth century, cookery publications are in great demand, due to higher levels of literacy, leisure time and a general increase in wealth. Like it or not, the introduction of TV brings us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Agliata Per Pasta (Garlic & Walnut Sauce For recipe.
