Ingredients
1 ingredients:
1 1/2 tsp tomato paste
1/3 cup water
2 1/2 tbsp olive oil
1/4 cup coarsely chopped onion
2 1/2 cup frozen green peas (1 1/2 10-ounce p, kgs)
1/4 tsp salt
Directions
Servings: 4
DIRECTIONS:
In a small bowl, combine the tomato paste with the water. Stir to
dissolve.
In a heavy, medium, nonreactive saucepan, heat the olive oil over
moderate heat. Add the onion and cook until wilted, about 2 minutes.
Add the peas, salt and the diluted tomato paste and bring to a boil.
Reduce the heat to very low, cover and cook until the peas are very
tender, about 15 minutes. Uncover, increase the heat to high and boil
vigorously until almost all the liquid has evaporated, 3 to 5
minutes. Serve at once.
Source: Food & Wine magazine, 10/90 From: Sallie Austin
Servings: 4 servings
Peas Braised In Tomato (Piselli Alla Napoleta Recipe brought to you by Recipe Ideas
Categories: Tomato; Vegetable
The History of Recipes
It is quite possible to track the history of recipes way back into antiquity, certainly as far back into history as early Egypt, and maybe further still. However, sadly, these early records were just very simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe in existence, according to academics is a collection of ancient tablets in the Sumerian language 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 making people feel exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts detailing recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the chefs of Roman times made use of a wide range of herbs and spices, including a few that are still present in modern kitchens for example bay, fennel and dill. During the following few hundred years, the powerful families of the West competed to serve up the most extravagent banquests, and as a result cooks and their recipe collections were much in demand. Even so, it was during the nineteenth century the formal cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and recording the recipes of their peers. The arrival of television brought us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Peas Braised In Tomato (Piselli Alla Napoleta recipe.
