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
We are able to track the history of `recipes` way back into antiquity, certainly as far back as the ancient Egyptians, and possibly even further than that. Interesting though that is, these, old cook books were just simple pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian which recount 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 those who drank it feel blissful and exhilarated. As we move into The time of the romans around 25BC a roman called Apicius compiled a number of documents describing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, something we still use today. He also informs us how the cooks of Roman times made use of many different herbs and spices, including some that we all recognise for example basil, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from the holy land, such as basil and coriander. The introduction of these new culinary ideas caused a surge in books on cooking, most of which are kept safe in academic collections. During the next few centuries, the rich and powerful families of Wesstern Europe competed with each other to serve the most exotic meals, and consequentially cooks and their recipe collections were highly sought after. However, it wasn`t until the 1800s that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down the recipes of their peers. By the advent of the 20th century, cookery books were in high demand, mostly due to better eduction, people having more free time and being a little richer. |
We hope you enjoy this Chilled Pappa Al Pomodoro With Crab Meat Cros recipe.
