Ingredients
1 peppers, red and/or green
Directions
Wash and dry the peppers. Broil under a preheated broiler as close
to the heating element as possible, or on a rack on the barbecue
grill. Cook and turn them as the skin chars to black. Roast until
skin is completely black. Allow peppers to cool uncovered. Peel the
peppers with a sharp knife and paper towels. Do not hold under water
as this washes away the flavor. Cut in half and discard the seeds and
the white ribs. Cut into strips about 1/2" wide, if desired.
The peppers are now ready to be served all'olio with a little lemon
juice, or to be used in other recipes.
Servings: 1 servings
Peperoni Arrosto [Roast Peppers] Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is possible to trace the history of written recipes back into antiquity, in truth as far as pharonic Egypt, and maybe further still. However, sadly, these early records were just very simple hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some tablets in Sumerian which describe the preparation 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. As we move into The time of the roman empire 25BC a roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals were split into appetizers, main course and desserts, a style of dining still practiced today. This early Roman chef recounts how the Roman cooks made use of many herbs, including a few that will be familiar to modern chefs like thyme, fennel and parsley. As our culinary historical trip moves to more modern times there were some books which were published in the 1300s ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian curry that is popular today, but rather accounts of the types of food eaten by the rich and powerful. In the 15th century, knights returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including spices such as parsley and basil. These new foods and spices created a torrent in books on cooking, many of which still exist in private libraries. Over the next few centuries, the rich and powerful families of Europe strove to serve up the most extravagent meals, and because of this chefs and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century that fine cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookery publications are greatly in demand mostly as a result of higher levels of literacy, leisure time and being a little richer. The introduction of television brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Peperoni Arrosto [Roast Peppers] recipe.
