Ingredients
1 text only
Directions
A good Italian antipasti spread always demonstrates the wisdom of
simplicity and this tomato antipasto proves the point again.
Make a dressing by combining the oil drained from a tin of anchovies
with the juice of a lemon, freshly coarse-ground pepper and half a
tablespoon of chopped fresh oregano. Set aside to allow the flavour
to improve.
Cut 4 ripe tomatoes into lengthwise wedges and arrange on a platter
draping an anchovy fillet over each wedge. Pour the dressing over the
tomatoes and serve the antipasto with crispy pane de casa from a good
Italian bakery.
Makes 4 servings.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
1/19/93.
Posted by Stephen Ceideberg; February 18 1993.
Servings: 4 servings
Pomodoro Alle Acciughe (Tomatoes With Anchovi Recipe brought to you by Recipe Ideas
Categories: Fish; Italian; Seafood; Tomato; Vegetable
The History of Recipes
It is possible to trace the history of meal recipes far back into the distant past, in fact as far into history as pharonic Egypt, and maybe even further. In practice though, in the main part, these old cookbooks were just primitive hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts are some tablets in ancient Sumerian which show the baking 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 blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius created a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. He also describes how the cooks of Roman times were skilled in the use of many different spices and herbs, including many that are still in use today like bay, mint and dill. Later, there were some books published in the 1300s ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the curry that appears on menues today, but rather accounts of the types of food on the menues of the upper classes of that time. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab countries, including spices such as rosemary and coriander. The introduction of these new tastes prompted an explosion in manuscripts on cooking, some of which still exist in private cookery archives. During the following few hundred years, the upper classes strove to serve up the most extravagent banquests, and as a consequence, chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, testing, and recording recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookery books are greatly in demand as a result of more people being able to read, leisure time and disposable income. The arrival of television gave us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Pomodoro Alle Acciughe (Tomatoes With Anchovi recipe.
