Ingredients
1 lb swiss chard or rapini
1/3 cup olive oil
1 onion, chopped
3 cl garlic, minced
3/4 tsp salt
1/2 tsp pepper
1 pinch hot pepper flakes
1/2 cup raisins
1 tbsp balsamic/red wine vinegar
4 cup penne
1/3 cup toasted pine nuts
Directions
Separate Swiss chard into ribs and leaves; cut into 1-inch pieces. In
large pot of boiling salted water, cook Swiss chard ribs for 7
minutes. Add leaves and cook for 3 minutes. Drain and rinse under
cold water; drain and set aside. In large skillet, heat oil over
medium heat; cook onion, garlic, salt, papper and hot pepper flakes
for 5 minutes or until softened. Add Swiss chard, raisins and
vinegar; toss together. Keep warm over low heat. Meanwhile, in large
pot of boiling salted water, cook penne for 8 to 10 minutes or until
tender but firm; drain and toss with Swiss chard mixture. Serve
garnished with pine nuts.
Servings: 4 servings
Penne With Swiss Chard~ Raisins & Pine Nuts Recipe brought to you by Recipe Ideas
Categories: Fruit; Nut
The History of Recipes
We are able to track the history of `recipes` back into ancient history, certainly as far into history as pharonic Egypt, and possibly even further than that. Interesting though that is, in the main part, these early records were just very simple pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a series of 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 those who drank it feel exhilarated and blissful. As we move into The time of the romans around 25BC a man called Apicius created a number of scripts describing recipes cooked by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Aspicius also informs us how the Roman cooks made use of a wide range of spices and herbs, including some familiar names for example bay, rue and parsley. In the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the Middle-East, including parsley and basil. These new foods and spices prompted an eruption in manuscripts on food, some of which still exist in academic collections. The introduction of television brought us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Penne With Swiss Chard~ Raisins & Pine Nuts recipe.
