Ingredients
4 chicken breasts, skinned
2 cup tomato sauce
3 tbsp olive oil
2 cup white wine, dry
2 medium onion, chunked
10 oz stewed tomatoes
2 medium green pepper, chunked
1/4 cup parmesan cheese
1 salt and pepper, to taste
6 dash tabasco sauce
Directions
Debone chicken breasts if necessary. Slice breast lengthwise into
thirds. Heat the oil in large pan over medium heat. Lightly brown the
chicken. Add onion, pepper and garlic. Saute for several minutes over
medium heat. Add Tomato sauce, dry white wine, tabasco and stewed
tomatoes. Add salt and pepper to taste. Reduce heat and simmer until
chicken is tender. Top with Parmesan cheese and serve immediately.
Servings: 6 servings
Petti Di Pollo Alla Roma Recipe brought to you by Recipe Ideas
Categories: Mexican; Poultry
The History of Recipes
Academics have tracked the existance of recipes way back into antiquity, in fact as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that is, mostly, these old records were just very simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some tablets in ancient 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 people feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient cooks were skilled in the use of many different herbs, including a few you will know for example thyme, rue and parsley. As our culinary historical trip moves on a few more years there were a couple of books which date from the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian food that is served today, but instead accounts of the types of meals on the menues of the rich people of that time. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices like parsley and basil. These new foods and tastes led to an outbreak in recipe publications, the majority of which are now in private cookery archives. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe strove to serve the most exotic meals, and consequentially the best chefs and their recipe collections were highly sought after. However, it was during the 1800s that haute cuisine and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and writing down the recipes of their peers. By the arrival of the 1900s, cookery books were greatly in demand mostly due to better eduction, people having increased spare time and being a little richer. Like it or not, the introduction of television brings us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Petti Di Pollo Alla Roma recipe.
