Ingredients
3 medium potatoes, peeled and cut into 1/2-i
2 medium onions, cut into eighths
4 medium red bell peppers, cut lengthwise into thick
1/4 lb prosciutto, thinly sliced and shredde
1 tsp fresh rosemary, finely chop.
1 or
1/2 tsp dried rosemary, crushed
1/2 tsp salt, optional
1/4 tsp freshly ground black pepper
1/4 cup olive oil
Directions
Preheat the oven to 400 degrees. Place the potatoes, onions and red
peppers in a large roasting pan. Add the prosciutto, rosemary, salt
and black pepper; drizzle on the oil and toss to coat the vegetables.
Bake stirring 2 or 3 times for about 35 minutes or until the
potatoes are tender.
Source: The Best of Food and Wine, Italian Collection.
Servings: 6 servings
Potatoes With Sweet Red Peppers Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into distant history, in truth as far into history as early Egypt, and maybe further still. Having said that, mostly, these early cook books were just basic pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a few documents which described recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, entrees and afters, something we still use today. He also describes how the ancient chefs were skilled in the use of a good variety of spices and herbs, including many that are still in use today such as thyme, rue and dill. As our culinary historical trip moves to more modern times there were two interesting recipe books which were published in the 14th Century : one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the spicy food that is familiar to us all today, but instead recipes for the types of meals enjoyed by the upper classes of those days. In the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab cooking, including parsley, basil and rosemary. The introduction of these new foods and spices led to an outbreak in manuscripts on cookery, most of which are now in private collections. Over the following few centuries, the upper-class families of Wesstern Europe tried to serve up the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 1800s that cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, testing, and recording recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookery publications were increasing in popularity mostly as a result of more people being able to read, people having more leisure time and being a little richer. The introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Potatoes With Sweet Red Peppers recipe.
