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 possible to track the history of transcribed cooking instructions way back into ancient history, in fact as far back as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, mostly, these ancient cook books were just simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are a few clay tablets in Sumerian 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 having made anyone who tried it feel exhilarated. As we move into Roman times around 25BC a man called Apicius compiled some documents showing how to cook the recipes cooked by his fellow Romans. He describes how the meals were divided into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the cooks of Roman times made use of a good variety of spices and herbs, including some familiar names such as thyme, fennel and asafoetida. Moving on, we have some interesting books published in the fourteenth century - a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these have no connection with the spicy food that is served today, but instead accounts of the types of food on the menus of the rich and wealthy people of the period. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab countries, including coriander, parsley, and basil. The introduction of these new tastes prompted an explosion in books on cooking, the majority of which are kept safe in private cookery archives. By the advent of the 1900s, recipe books were greatly in demand as a result of more people being able to read, more leisure time and a general increase in wealth. |
We hope you enjoy this Low Fat Pasta Sauce recipe.
