Ingredients
1 small cauliflower - divided into florets
1 onion, finely chopped
4 tbsp olive oil
25 g raisins, soaked in hot water for
50 g pine nuts, toasted
175 g penne, cooked 'al dente'
25 g cheddar, grated
1 tbsp parsley, finely chopped -(to garnis, h)
1 salt and pepper to taste
Directions
Serves 2-3
An unusual combination of tastes makes this a pasta dish with a
difference - raisins and pine nuts give it a quite distinctive
quality. Serve it with a tossed green salad.
Steam the cauliflower florets 'al dente'. Cut them into thin slices.
Saute the onion in the oil over a moderate heat until it begins to
brown. Simmer, partially covered, for 5 minutes. Stir in the raisins,
pine nuts and cauliflower and season to taste with salt and pepper.
Toss the cooked penne with half of the sauce and spoon the rest over
the top. Sprinkle the dish with the grated cheese and garnish with
the parsley. Serve hot, on warmed plates.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Penne With Cauliflower Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into distant history, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, sadly, these early records were just primitive pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to historians is a series of stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Moving our culinary historical trip onwards, there are two interesting cookery books which were published in the 1300s : one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian curry that appears on menues today, but rather recipes for the types of food prepared by the cooks of the rich and powerful of that period. Later on, in the 15th century, the Crusaders brought back many new foods and herbs from the holy land, including spices such as basil and rosemary. The introduction of these new herbs and spices led to an eruption in recipe books, some of which are now in private libraries. Over the next few hundred years, the wealthy families of the West tried to lay on the most extravagent meals, and consequentially chefs and their collection of recipes were greatly in demand. Even so, it was during the 19th century that cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, cooking books were increasing in popularity mostly as a result of better eduction, leisure time and having more money. The arrival of TV brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Penne With Cauliflower recipe.
