Ingredients
1 lb pasta, your choice
1 qt vegetable stock
3 tbsp olive oil
25 each kalamata olives, pitted & - diced -, =or=- olive paste
1/4 cup parsley, chopped
Directions
Cook the pasta in the boiling stock until *al dente*. Drain. Reserve
the stock for future use. Toss the hot, drained pasta with the
remaining ingredients & serve immediately.
Servings: 4 servings
Broth Cooked Pasta Tossed With Olives & Parsl Recipe brought to you by Recipe Ideas
Categories: Fruit; Italian; Pasta; Soup
The History of Recipes
We are able to follow the history of written recipes far back into the far past, at least as far into history as early Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to academics is a series of clay 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. Later on, in The time of the roman empire around 25BC a roman called Apicius created a number of documents detailing recipes cooked by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something we still use today. Additionally, he tells us how the Roman cooks were skilled in the use of many herbs and spices, including many that are still in use today for example bay, rue and parsley. As we move on, we find some recipe books which were published in the 14th Century : a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian curry that is familiar to us all today, but instead accounts of the types of food eaten by the rich people of that period. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from the holy lands, such as basil and rosemary. The introduction of these new herbs and spices prompted a torrent in books on cookery, most of which are kept safe in private libraries. During the following few hundred years, the families of Europe competed to offer the most extravagent meals, and consequentially cooks and their collection of recipes were much in demand. Even so, it wasn`t until the nineteenth century that fine cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing the recipes of their peers. By the advent of the 1900s, cooking books were starting to become popular mostly as a result of higher levels of literacy, people having increased leisure time and having more money. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Broth Cooked Pasta Tossed With Olives & Parsl recipe.
