Ingredients
12 oz penne pasta
2 tbsp olive oil
1 whole shallot -- thinly
1 sliced
4 whole roma tomatoes --
1 seeded and chopped
2/3 cup whipping cream
1 pinch ground nutmeg
2 tbsp fresh dill -- chopped
1 ***or***
1/2 tsp dried dill weed
1/3 cup vodka
6 oz smoked salmon -- cut into
1 strips
1 white pepper
1 sprig fresh dill
Directions
Cook pasta and drain well.
Heaqt oil in a wide frying pan over medium-low heat. Add shallot and
cook, stirring often, until soft but not brown (about 3 minutes).
Stir in chopped tomatoes, cover and simmer for 5 minutes. Add cream,
nutmeg, choped dill and vodka. Increase heat to high and bring to a
full boil. Boil for 1 minute.
Add pasta to sauce and mix lightly using 2 spoons, until pasta is well
coated. Remove from heat, add salmon and mix lightly.
Season to taste with white pepper and garnish with dill springs.
Recipe By :
From: Date:
Servings: 4 servings
Penne Ala Vodka & Smoked Salmon Recipe brought to you by Recipe Ideas
Categories: Fish; Salmon; Seafood; Smoked Salmon
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into history, in truth as far into history as the early Egyptians, and potentially, even further back. Interesting though that is, these, old records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts are some clay 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 drinkers feel exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius compiled a collection of scripts which described recipes cooked by wealthy roman citizens. In his works, he describes how the roman meals were separated into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the early Romans made use of many spices and herbs, including a few that are still present in modern kitchens like thyme, fennel and dill. Moving on, there were two interesting recipe books dating from the fourteenth century : a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they have no connection with the indian food that is served today, but instead recipes for the types of meals eaten by the rich people of that time. Later, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the holy land, including spices like basil and rosemary. The introduction of these new culinary ideas was responsible for an explosion in recipe manuscripts, the majority of which are now in private libraries. By the advent of the 1900s, cookery publications are starting to become popular due to better eduction, people having increased leisure time and disposable income. Like it or not, the introduction of TV brings us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Penne Ala Vodka & Smoked Salmon recipe.
