Ingredients
1 large bunch broccoli
2 tbsp olive oil
2 garlic cloves, minced
1/4 tsp hot red pepper flakes
2 tbsp chicken stock
1/2 cup grated pecorino cheese
1 salt
Directions
(From "More Vegetables, Please" by Janet Fletcher. Harlow and Ratner;
$16.95)
Separate the broccoli florets from the stalks. With a vegetable
peeler or a small, sharp knife, remove the coarse outer layer of the
stalks to reveal the pale green, tender heart. Cut the stalks into
1/2" lengths. Cut the florets into pieces approximately the same size
as teh stems, but keep them separate. You should have about 1 pound
of broccoli after trimming.
Heat the olive oil in a large skillet over moderately low heat. Add
the garlic and saute until fragrant, about 1 minute. Add the hot
pepper flakes (use the full 1/4 teaspoon if you want it really
peppery), broccoli stems, and 1 tablespoon of chicken stock. Cover
and cook until the broccoli stems are almost tender, about 5-7
minutes; add a bit more stock if necessary to keep the stems from
sticking. Add the florets and the remaining tablespoon of stock;
cover and cook until tender, about 5 minutes, shaking the skillet
occasionally so that the broccoli cooks evenly. Transfer the broccoli
to a warm serving bowl; sprinkle with cheese and salt to taste (be
careful; the cheese is salty). Toss again, then serve.
Servings: 4 servings
Chopped Broccoli With Garlic & Pecorino Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions back into ancient history, at least as far back into history as pharonic Egypt, and maybe further still. In practice though, in the main part, these old records were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe found, according to historians is a series of tablets in 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 making those who drank it feel wonderful. Progressing into The time of the romans around 25BC a man called Apicius created some documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. Aspicius also tells us how the cooks of Roman times used many aromatic flavors, including many that are still in use today like bay, mint and dill. Moving on, we have a couple of interesting books published in the 14th Century - one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian food that we all know today, but instead descriptions of the types of food prepared by the cooks of the rich and wealthy people of those days. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from the East, including coriander, parsley, and basil. The introduction of these new tastes caused an explosion in recipe manuscripts, the majority of which are kept safe in private collections. By the advent of the 1900s, cooking publications were in great demand, as a result of increased literacy, people having more leisure time and having more money. Like it or not, the introduction of TV brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chopped Broccoli With Garlic & Pecorino recipe.
