Ingredients
3 fennel bulbs, cleaned & trim
2 cup chicken stock, (homemade is
1 salt and pepper, to taste
1 lb green beans, stems removed
2 lb swordfish, * see note
EXTRA VIRGIN OLIVE OIL FOR THE
2 large garlic cloves, peel & choppe
1/2 cup italian parsley, chopped fin
2 tbsp fresh oregano, chopped fine
1 tsp dried oregano
1 juice from 2 lemons
1/3 cup hot water
2/3 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp fresh ground black pepper
Directions
Recipe by: Tess Mercer
6 ounce slices about
3/4 inch thick
Put the fennel into a casserole. Splash on the chicken stock and
sprinkle with salt and pepper to taste. Bake the fennel, covered, in
a 375 F oven for about 1 hour, basting often. It should be tender but
not mush. Drain and set aside. Use the pan liquid for soups or other
dishes.
Boil the Blue Lake beans in lightly salted water for about 4 to 5
minutes. Drain and set aside.
Rub some olive oil on the slices of swordfish. Grill them about 4
mnutes o each side, and add some salt and peppr to taste. You can
broil or barbacue the fish if you dont' have a wood fired grill.
To assemble the sauce, put the garlic, parsley, oregano, lemon juice
nad water into a crok and mix well with a spoon. Add the olive oil,
salt and pepper and mix again. (It is best to make thjis sauce
several hours ahead of using it; then mix again energetically.) You
can store it, covered, in the refrigirator for up to a week. Be sure
to bring to room temperature or even a little warmer before use.
Heat the cooked, drained fennel in a 375 oven for about 20 minutes.
Heat the beans in a skillet with a few drops of olive oil and some
lemon juice, and season with salt and pepper. When the fish is done
put it on a heated dish and garnish with vegetables. Spoon on some
sauce or pass it at the table.
Serves 6.
(all recipes (c) Carlo Middione - Vivande Ristorante, as printed in SF
Examiner Epicure, 4/26/95)
Servings: 6 servings
Pescespada Alle Brace (Wood Fire Grilled Swor Recipe brought to you by Recipe Ideas
Categories: Grilling
The History of Recipes
It is quite feasible to trace the history of recipes way back into the far past, in fact as far back into recorded history as the ancient Egyptians, and possibly even further than that. In practice though, generally, these old cook books were just primitive pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian describing 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 tried it feel blissful. As we move into Roman times around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into starters, main meal and afters, a style of dining still practiced today. This early Roman chef tells us how the Roman chefs used many herbs and spices, including a few that will be familiar to modern chefs for example thyme, rue and asafoetida. Moving on, we have a couple of books which date from the 14th Century ; a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the curry that is popular today, but instead descriptions of the types of meals on the menus of the rich. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab cooking, such as rosemary and coriander. These new culinary innovations was responsible for an explosion in manuscripts on cooking, many of which are kept safe in academic collections. During the following few centuries, the upper-class families of Europe strove to serve the most exotic banquets, and as a consequence, cooks and their recipe collections were highly sought after. Notwithstanding that, it was during the 19th century that cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and publishing recipes of the day. By the advent of the 1900s, cooking books are greatly in demand mostly due to more people being able to read, more free time and being a little richer. |
We hope you enjoy this Pescespada Alle Brace (Wood Fire Grilled Swor recipe.
