Ingredients
1 1/2 cup carrots -- sliced
1 cup chopped onion
1 red onion -- chopped
7 tomatoes -- sliced
3 cup zucchini -- sliced
1 bell pepper
1 1/2 cup white wine
2 tbsp basil
3 cloves garlic
1 dash salt
1 dash pepper
1 dash sugar
1 tbsp flour
6 oz tomato paste
1/2 cup parmesan cheese
1 cup light cream -- (or half and
1 half)
1 1/2 lb shell pasta
Directions
Sautee carrots, onions, parsley, basil, garlic for about 15 min.
Cover and simmer for 15 more min. Add tomatoes, zucchini, bell
pepper, wine, salt, pepper, sugar. Simmer 45 min. In separate pan,
melt 1 Tablespoon butter, add flour. Cook roux over very low heat,
whisk in heated cream. Add tomato paste, whisk until mixture is very
smooth. Stir into vegetables along with Parmesan. Toss mixture with
cooked pasta.
Recipe By :
Servings: 1 servings
Conchiglie Tutto Giardino Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Recipes as an idea can be tracked far back into ancient history, in fact as far back into recorded history as the Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these old recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to experts in ancient history are some clay tablets in ancient Sumerian which show 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 drinkers feel wonderful and blissful. Later on, in The time of the romans 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and dessert, a very modern way of dining. This early Roman chef describes how the ancient cooks made use of a wide range of spices and herbs, including many that are still in use today like basil, rue and parsley. Later on, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including coriander, basil and rosemary. These new foods and tastes caused an outbreak in recipe publications, the majority of which are now in private collections. Over the succeeding few centuries, the rich and powerful families of the West strove to serve the best banquets, and as a result the best cooks and their recipes increased in prestige. However, it wasn`t until the 1800s that haute cuisine and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. When we get to the 20th century, cookery books were greatly in demand due to increased literacy, people having increased free time and a general increase in wealth. The TV revolution gave us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Conchiglie Tutto Giardino recipe.
