Ingredients
1/4 cup white wine vinegar
3/4 cup olive oil
2 tsp dijon mustard
2 tsp lemon juice
1/4 tsp sugar
1 tsp salt
1/4 tsp greek seasoning
1/4 tsp ground black pepper
1 dash cayenne
14 oz can of artichoke hearts
1 in water, drained, cut in 2
1 cup small fresh mushrooms
1 cup large pitted black olives
1 cup bite-size pieces red bell
1 pepper
9 oz pkg. fresh cheese tortellini
1 cooked al dente, drained
1 tbsp rinsed drained capers
1/2 lb shrimp, cooked, peeled and
1 deveined, optional
Directions
In small bowl, combine vinegar, olive oil, mustard, lemon juice,
sugar, salt, Greek seasoning, pepper, and cayenne. Whisk until well
blended. In medium bowl, combine artichoke hearts, mushrooms, olives,
bell pepper, tortellini, capers, and shrimp, if desired. Add reserved
marinade and toss to coat. Marinate in refrigerator 3 hours.
Serve in lettuce-lined bowl with wooden picks.
Colorado Collage - 1995
Servings: 8 servings
Marinated Tortellini Recipe brought to you by Recipe Ideas
Categories: Dessert; Italian; Pasta
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into distant history, in truth as far back into recorded history as pharonic Egypt, and quite possibly further than that. However, sadly, these old records were just very simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are some stone tablets in ancient Sumerian which describe 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 those who drank it feel `blissful`. As we move into Roman times around 25BC a roman called Apicius wrote a collection of documents which described recipes prepared by his fellow Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the early Romans used a wide range of spices, including a few that are still present in modern kitchens like thyme, rue and asafoetida. During the following few centuries, the powerful and wealthy tried to serve the most extravagent meals, and because of this the best cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the nineteenth century that cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. By the advent of the 1900s, cookbooks are increasing in popularity as a result of higher levels of literacy, more leisure time and having more money to spend. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Marinated Tortellini recipe.
