Ingredients
1 no ingredients
Directions
Serves 4
4 green onions, chopped 2 or 3 cloves garlic, minced Extra virgin
olive oil 2 pounds fresh Roma tomatoes, peeled and seeded Fresh
basil, chopped Salt and crushed red chile pepper to taste
In large saucepan over medium heat, saute green onions and garlic in
olive oil until golden. Add tomatoes and basil, crushing them into
the sauteed onions and garlic as you stir. Season with salt and chile
pepper to taste. Simmer and reduce. Toss with any cooked pasta. (I
used a home-made egg pasta based on the bigoli recipe in Bugialli on
Pasta, rolled out very thin and cut in long ruffled ribbons using a
pastry dough cutting wheel.)
Tomato tip: To peel tomatoes easily, first drop them into a pot of
boiling water for a few seconds. The skins will slip right off.
Chef Antonio Altieri Tutto Mare, San Diego Converted by MMCONV vers.
1.40
Servings: 1 servings
Pomodoro Fresco E Cipollotto Recipe brought to you by Recipe Ideas
Categories: Italian; Mexican; Poultry
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into distant history, in truth as far as the Egyptians, and maybe even further. In practice though, mostly, these old cookbooks were just very basic hieroglyphic recipes for meal preparation.
Later on, in Roman times 25BC a roman called Apicius compiled a collection of documents which described recipes enjoyed by the Romans. In his works, he describes how the meals were separated into appetizers, main meal and desserts, a style of dining still practiced today. This early Roman chef tells us how the Romans made use of a good variety of herbs and spices, including some familiar names for example thyme, fennel and asafoetida. During the succeeding few hundred years, the upper-class families of the West tried to serve up the best banquets, and because of this the best chefs and their collection of recipes were at a premium. However, it was during the 19th century the formal cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and writing down recipes common in their social group. By the arrival of the 1900s, cookery publications were increasing in popularity due to higher levels of literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this Pomodoro Fresco E Cipollotto recipe.
