Ingredients
30 large cloves fresh garlic
1 2 oz. can fillets of
1 anchovies
1 tbsp finely chopped parsley
1 tbsp butter melted
1 tbsp olive oil
1 dash tabasco
1/4 cup olive oil
1 sardine french bread 2 or
1 3 dozen thinly sliced and
1 toasted pieces.
Directions
Peel garlic cloves and slice centers 1/8 inch thick. Press ends
through garlic press to yield 1/4 tsp. Place pressed garlic in small
bowl with anchovies. Add parsley, butter, 1 tsp. oil, add garlic
slices and saute to a light golden brown-almost to a potato chip fry.
Do not over-fry! Spread anchovy paste on toast. Garnish with garlic
slices.
Servings: 1 servings
Antipasto Aglio Recipe brought to you by Recipe Ideas
Categories: Appetizer
The History of Recipes
It is possible to read the history of `recipes` far back into the distant past, at least as far as the Egyptians, and maybe even further. However, these, old records were just very basic pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history is a series of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Moving our culinary historical trip onwards, we find some books dating from the 14th Century ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian curry that we all know today, but rather recipes for the types of meals on the tables of the rich people of the time. Over the next few hundred years, the powerful and wealthy strove to serve the most exotic banquets, and because of this cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, verifying, and writing down recipes that were common in the better off homes of the day. When we get to the 20th century, cook books were greatly in demand mostly due to higher levels of literacy, people having more free time and a general increase in wealth. The arrival of TV gave us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access thousands of recipes just like those on our web site. |
We hope you enjoy this Antipasto Aglio recipe.
