Ingredients
1 lb orzo, cooked
1/2 cup dried tomatoes, plump in warm water or
2 fresh creole tomatoes, chop
1/2 cup greek olives, pit, slice
1/2 cup artichoked hears, quartered
1 small red or vidalia onion, mince
1 red pepper, roast, cut strip
2 tsp lemon thyme leaves, chop or basil or rosemary
2 tbsp balsamic vinegar
4 tbsp ex-virgin olive oil
1 tbsp italian parsley, roughly ch
1 salt and pepper
1 lb shrimp, cooked, optional
1 lemon, squeezed
Directions
Put cooked pasta in bowl with other ingredients while still warm.
Serve with bread and cheese. (wrv)
Servings: 1 servings
Orzo Pasta Salad Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Salad; Salad
The History of Recipes
It is quite feasible to trace the history of written cooking instructions back into the distant past, certainly as far back into recorded history as early Egypt, and potentially, even further back. However, generally, these ancient cookbooks were just very simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of tablets in Sumerian 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 people feel `wonderful`. Later on, in Roman times around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, main course and desserts, a very modern way of dining. Aspicius recounts how the Roman chefs made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks like basil, mint and asafoetida. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from the holy lands, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to a torrent in books on cookery, most of which still exist in private cookery archives. For the next few years, the powerful families of Wesstern Europe strove to offer the most extravagent meals, and consequentially the best cooks and their collection of recipes became highly prized. However, it was during the nineteenth century that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, recipe publications were greatly in demand mostly as a result of better eduction, people having more leisure time and disposable income. |
We hope you enjoy this Orzo Pasta Salad recipe.
