Ingredients
2 1/2 lb overripe tomatoes, cores removed
1 1/2 cup day old bread, torn up
1/4 cup fresh basil leaves
1 tbsp fresh thyme leaves, chopped
1 salt and pepper to taste
8 oz fresh crab meat, dungeness or maryl, and
2 tbsp extra virgin olive oil, plus 1/4 cu, p
1 juice and zest of 1 lemon
1 tsp crushed red pepper flakes
2 scallions, thinly sliced
4 slice baguette, toasted, and cooled
Directions
In a food processor, blend tomatoes until liquid. Add day old bread,
basil, thyme and season aggressively with salt and pepper. If too
thick, thin with water. Allow to sit in a cool place.
In a medium mixing bowl, toss crab meat, 2 tablespoons extra virgin
oil, juice and zest of 1 lemon, red pepper and scallion gently
together and season lightly with salt.
Divide cool tomato soup among 4 bowls. Place 1 slice baguette in
center of each bowl. Float 2 ounces crab meat mixture on top of each
baguette slice and serve. Posted to MC-Recipe Digest V1 #
Recipe by: MOLTO MARIO
From: "suechef@sover.net"
Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)
Servings: 1 servings
Chilled Pappa Al Pomodoro With Crab Meat Cros Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Italian; Meat; Seafood
The History of Recipes
It is possible to follow the history of meal recipes back into history, certainly as far back into history as ancient Egypt, and maybe further still. In practice though, these, ancient cook books were just basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to historians is a collection of clay tablets in ancient Sumerian 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 having made people feel `blissful`. Progressing into Roman times 25BC a roman called Apicius compiled a collection of documents detailing recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Roman chefs used a good variety of herbs and spices, including a few that are still present in modern kitchens for example bay, rue and asafoetida. Continuing our culinary historical journey, there were two recipe books which appeared in the 1300s - one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian food that is served today, but instead descriptions of the types of food prepared for the rich. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from Arab countries, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices caused an outbreak in recipe manuscripts, the majority of which are kept safe in private collections. Over the succeeding few hundred years, the upper-class families of the West competed to serve up the most exotic meals, and as a consequence, chefs and their recipes were greatly in demand. Even so, it wasn`t until the 1800s that haute cuisine and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes common in their social group. When we get to the twentieth century, cookery publications are in great demand, mostly as a result of more people being able to read, increased leisure time and having more money. The TV revolution brings us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Chilled Pappa Al Pomodoro With Crab Meat Cros recipe.
