Ingredients
1/4 lb prosciutto ham -- chopped
1 lb penne pasta
28 oz. can chopped tomatoes
1 tbsp olive oil
1 tsp chopped garlic
1 tbsp parsley flakes
1 tbsp crushed bay leaves
1 tsp crushed red pepper
1/4 cup vodka
1 cup heavy cream
1/2 cup parmesan cheese
Directions
1. Saute garlic in olive oil. Add crushed tomatoes, prosciutto,
parsley, bay leaves, red pepper, vodka and simmer for about 10
minutes in medium heat.
2. Cook penne and drain. 3. Add heavy cream to sauce and cook
for 2 minutes in low heat. 4. Mix penne in sauce and add Parmesan
cheese. Mix again. Serve with garlic bread.
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From: Date:
Servings: 1 servings
Penne With Prosciutto & Vodka Sauce Recipe brought to you by Recipe Ideas
Categories: Italian; Sauce
The History of Recipes
Food historians have tracked the existence of recipes way back into history, certainly as far back as early Egypt, and maybe further still. Interesting though that maybe, these, ancient cook books were just very basic pictorial recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are some clay tablets in the Sumerian language 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 making anyone who drank it feel blissful. During the time of the Roman Empire a roman called Apicius created a collection of documents describing recipes prepared by wealthy Romans. He describes how the meals of wealthy Romans were split into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the ancient Romans made use of a good variety of spices, including many that are still in use today for example bay, rue and asafoetida. As our culinary historical trip moves on a few more years there were some recipe books from the 1300s - a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they are not about the indian curry that is served today, but instead recipes for the types of food on the tables of the nobility of those days. In the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from the holy land, including spices such as coriander, basil and rosemary. The introduction of these new tastes was responsible for a torrent in books on cookery, the majority of which are now in private collections. Over the following few hundred years, the rich and powerful families of the West competed with each other to offer the best banquets, and consequentially chefs and their recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording the recipes of their peers. By the arrival of the 20th century, cookery books are in great demand, due to better eduction, increased leisure time and being a little richer. The introduction of television gave us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Penne With Prosciutto & Vodka Sauce recipe.
