Ingredients
1/2 cup dried porcini mushrooms --
1 cup warm water
1 garlic clove -- peeled
1 onion -- chopped
1/4 cup olive oil -- (plus 1 t)
3/4 lb fresh mushrooms -- coarse
1 chop
1 tsp salt -- or to taste
1/2 tsp ground pepper -- or to
1 taste
1 sprigs parsley -- minced
1/2 cup parmesan cheese -- fresh
1 grate
Directions
Soak mushrooms in 1/2 c warm water for 1/2 hour. REMOVE THE SOAKED
DRIED MUSHROOMS FROM THE WATER, but reserve the soaking water.
Coarsely chop the mushrooms and strain the water though a double
thickness of dampened cheesecloth (or a coffee filter) into a clean
cup. Set both aside. In a large skillet, combine the garlic, onion,
and oil over moderate heat. As soon as the garlic begins to fry, add
the chopped dried mushrooms and stir in the reserved soaking water.
Cook until the water has completely evaporated. Add the fresh
mushrooms and salt and pepper to taste. Cover the skillet and cook,
stirring occasion ally, for 20-25 minutes. If too much liquid
remains, uncover and let some of it evaporate, but the mixture should
not be dry.
Recipe By :
From: Date: 05/27
Servings: 4 servings
Low-Fat Pasta Sauce Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into antiquity, in fact as far back as the Egyptians, and maybe further still. However, sadly, these early cook books were just primitive hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered, according to experts are a few clay tablets in the Sumerian language which recount the making 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 `blissful`. As our culinary historical trip moves on a few more years there are some books which date from the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the spicy food that appears on menues today, but instead recipes for the types of meals on the menus of the nobility of the time. Over the following few hundred years, the powerful families of the West strove to serve up the most exotic banquets, and consequentially cooks and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording popular recipes of the day. By the arrival of the 20th century, recipe books are greatly in demand mostly due to better eduction, people having more spare time and disposable income. |
We hope you enjoy this Low Fat Pasta Sauce recipe.
