Ingredients
1 oz dried porcini mushrooms
1 lb fresh cremini or portobello - mushr, ooms
1 lb ripe tomatoes, peeled, - seeded & f, inely chopped
1 1/2 tsp rosemary, minced
8 each sage leaves, chopped
2 each garlic cloves, finely minced
1 black pepper
1 juice of 1 lemon
1/4 cup olive oil
1 1/4 tsp salt
Directions
Soak the porcini mushrooms in 1 1/2 c of warm water for at least 30
minutes. Drain in a sieve lined with cheesecloth, reserving the
liquid for use elsewhere. Squeeze the porcini & wash in fresh water.
Cut into very fine pieces. Clean fresh mushrooms with a damp cloth &
dice them. Place in a medium- sized bowl. Add the porcini, tomatoes,
rosemary, sage, garlic & pepper. Mix together well. Toss with the
lemon juice & oil. Cover & leave for 24 hours. Just before serving,
add the salt. If it seems to be too moist, then drain off the extra
moisture. Use as an appetizer salad or as a topping fro grilled
bread. Or omit, the lemon & use as a pasta sauce.
Servings: 10 servings
Condimento Ai Funghi (Wild Mushroom Topping) Recipe brought to you by Recipe Ideas
Categories: Mushroom; Vegetable
The History of Recipes
Food historians have traced the existance of recipes back into the far past, in truth as far as the ancient Egyptians, and possibly even further. Interesting though that is, generally, these old cookbooks were just primitive hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to academics is a series of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Later on, in Roman times 25BC a man called Apicius created a number of documents which described recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, a very modern way of dining. This early Roman chef recounts how the cooks of Roman times were skilled in the use of many spices, including some that we all recognise for example bay, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas caused an outbreak in manuscripts on cookery, most of which are kept safe in private cookery archives. By the arrival of the 1900s, cooking publications are increasing in popularity mostly due to higher levels of literacy, more spare time and having more disposable income. Like it or not, the introduction of television brings us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Condimento Ai Funghi (Wild Mushroom Topping) recipe.
