Ingredients
1 lb ciuffetti or similiar tightly spira, led pasta
6 oz fresh porcini mushrooms (2 oz dried, )
1 cup heavy cream
4 oz butter
3/4 cup white wine
2 cloves garlic
8 large leaves chopped fresh basil
1/4 cup grated parmigian cheese
1 pinch margoram
1 salt & pepper to taste
Directions
Saute garlic in butter till it becomes translucent. Add porcini
mushrooms, thinly sliced, wine and marjoram. Salt and pepper to
taste. When wine and water completely evaporate, add cream and simmer
for approx 2 minutes till sauce thickens. Then add basil and
parmigian cheese. Simultaneously, cook pasta, and in a bowl add sauce
to done pasta and toss.
From the back of the Ciuffetti pasta package.
Servings: 4 servings
Ciuffetti With Porcini Mushrooms Recipe brought to you by Recipe Ideas
Categories: Mushroom; Vegetable
The History of Recipes
It is quite feasible to trace the history of recipes way back into the distant past, at least as far back into recorded history as the Egyptians, and possibly even further than that. However, these, ancient recipes were just primitive hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a series of stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius created a number of documents describing recipes prepared by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the chefs of Roman times were skilled in the use of many aromatic flavors, including a few that will be familiar to modern chefs for example thyme, fennel and dill. Moving our culinary historical trip onwards, we find a couple of interesting books dating from the 14th Century ; a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these books are nothing to do with the spicy food that is served today, but instead recipes for the types of food prepared for the upper classes of the period. In the 15th century, people returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, such as rosemary and coriander. These new foods and spices created an outbreak in cookery books, the majority of which are now in private collections. When we get to the 1900s, cookbooks were in great demand, due to higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Ciuffetti With Porcini Mushrooms recipe.
