Ingredients
2 large yellow onions, chopped
2 cl garlic, minced
1 3/8 cup water
3 green peppers, chopped
4 zucchini, sliced
2 large potatoes, peeled & chopped
4 cup peeled and chopped tomatoes
1 (or 1 32 oz. can)
1 tsp fresh basil, chopped
1 (or 1/2 ts. dried)
1 tsp fresh oregano, chopped
1 (or 1.2 ts. dried)
2 tbsp fresh parsley, chopped
1 (or 1 tb. dried)
1 fresh ground pepper to taste
Directions
Place onions and garlic in a large pot with water. Cook and stir for
about 3 minutes. Add remaining ingredients, except pepper. Cover and
cook over medium heat for 30 minutes, stirring occasionally. Season
with pepper before serving.
Servings: 4 servings
Potato Ratatouille Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Academics have found proof that recipes existed far back into ancient history, in truth as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, generally, these ancient recipes were just basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a series of clay 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 anyone who drank it feel `blissful`. Progressing into Roman times 25BC a roman called Apicius wrote some documents detailing recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were separated into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Aspicius tells us how the ancient Romans made use of many different herbs and spices, including some that we all recognise such as bay, mint and parsley. Continuing our culinary historical journey, we find a couple of recipe books which date from the 14th Century ; a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the spicy food that is popular today, but instead recipes for the types of food prepared by the chefs of the rich people of the time. Later on, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab cuisine, such as rosemary and coriander. These new foods and spices prompted a surge in cookery books, many of which are kept safe in private libraries. When we get to the twentieth century, cook books are highly popular mostly due to higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Potato Ratatouille recipe.
