Ingredients
1 no ingredients
Directions
Serves 4
4 large Roma tomatoes 2 tablespoons bread crumbs (I used crumbs from
my pane pugliese) 2 cloves garlic, minced 2 tablespoons chopped basil
or parsley 1/4 cup grated parmesan cheese 1 tablespoon olive oil Salt
& pepper to taste
Preheat broiler. Slice tomatoes in half lengthwise. Mix together bread
crumbs, garlic, herbs, parmesan, olive oil, salt and pepper. Sprinkle
a bit of the bread crumb mixture on top of each tomato half. Broil
tomatoes until the topping is toasted golden brown and the tomato has
softened. Serve warm.
Chef Antonio Altieri Tutto Mare, San Diego Converted by MMCONV vers.
1.40
Servings: 1 servings
Pomodori Gratinati Recipe brought to you by Recipe Ideas
Categories: Italian; Vegetable
The History of Recipes
Academics have found proof that recipes existed far back into the distant past, at least as far into history as ancient Egypt, and possibly even further than that. Interesting though that is, in the main part, these old records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe found, according to academics are some tablets in Sumerian describing the preparation 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 Roman times 25BC a roman called Apicius created a collection of scripts detailing recipes cooked by the Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. He also informs us how the cooks of Roman times were skilled in the use of many different herbs and spices, including some that we all recognise for example bay, mint and dill. Closer to modern times, there were some recipe books which appeared in the 14th Century - a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the curry that appears on menues today, but rather recipes for the types of food on the tables of the rich and powerful of those days. In the fifteenth century, people returning from the crusades brought us many foods and herbs from the East, such as coriander, parsley, and basil. These new foods and tastes created a surge in manuscripts on food, some of which still exist in private collections. During the succeeding few centuries, the upper classes competed to offer the most exotic meals, and as a result cooks and their recipes were much in demand. However, it wasn`t until the 1800s that formal cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, verifying, and writing down the recipes of their peers. By the arrival of the 1900s, cookery books are in great demand, mostly as a result of increased literacy, people having more free time and having more disposable income. |
We hope you enjoy this Pomodori Gratinati recipe.
