Ingredients
1 no ingredients
Directions
12 oz dried spaghetti
16 oz pears -- soft-ripe
1 TB fresh lemon juice
1 c (5 oz.) crumbled gorgonzola
1/2 c chopped Italian parsley
1/2 c chicken broth
1/2 ts cornstarch
2/3 c pecans halves -- toasted
: Salt and pepper
Pears: Bartlett, red Bartlett, or d'Anjou pears (1/2 lb. each). For
the best flavor and texture, choose pears ripe enough to yield to
gentle pressure near the stem. Blue-veined cheeses such as gorgonzola
and cambozola have a rich, nutty flavor; Danish blue tastes sharper.
The American blue cheese is sharper.
This pasta entree was first tried at Ristorante Ecco in San Francisco.
Recipe By
: Sunset November 1996
Date: Sat, 26 Oct 1996 13:00:32
~0700 (
Servings: 4 servings
Pear & Gorgonzola Pasta With Toasted Pecans Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bread; Breads; Breakfast; Italian
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions way back into the distant past, certainly as far back as ancient Egypt, and possibly even further than that. Interesting though that is, in the main part, these early cookbooks were just very simple hieroglyphic recipes for food preparation.
In fact, the oldest recipe in existence, according to academics is a series of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Progressing into Roman times around 25BC a man called Apicius assembled a few documents describing recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius describes how the Roman cooks were skilled in the use of many spices, including a few you will know for example thyme, rue and asafoetida. Later on, there are two interesting books which appeared in the 14th Century ; a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian food that we all know today, but rather descriptions of the types of food eaten by the rich and wealthy people of that period. Later on in the 1400s, the Crusaders brought back many foods and herbs from Arab cooking, such as basil and coriander. These new foods and tastes prompted a torrent in publications on food, most of which are now in academic collections. The introduction of the TV brought us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Pear & Gorgonzola Pasta With Toasted Pecans recipe.
