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
It is quite feasible to prove the history of transcribed cooking instructions far back into antiquity, in truth as far back into recorded history as ancient Egypt, and potentially, even further back. Having said that, generally, these ancient cookbooks were just basic pictorial recipes for food preparation.
In fact, the most ancient recipe found, according to experts are some tablets in ancient Sumerian 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 those who drank it feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius wrote some documents which described recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were split into starters, main meal and dessert, a style of dining still practiced today. Aspicius also informs us how the early Romans made use of a good variety of herbs, including some that we all recognise such as bay, mint and asafoetida. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from the East, including spices like basil and coriander. The introduction of these new foods and spices was responsible for an eruption in publications on food, many of which are kept safe in private libraries. For the centuries that followed, the powerful and wealthy houses tried to serve the most exotic meals, and as a result the best chefs and their recipe collections became highly prized. Nevertheless, it was during the 19th century that fine cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and writing down popular recipes of the day. By the time we get to the 20th century, cook books are increasing in popularity mostly due to increased literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Broth Cooked Pasta Tossed With Olives & Parsl recipe.
