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 prove the history of written cooking instructions back into ancient history, in fact as far back into recorded history as early Egypt, and maybe even further. Interesting though that is, these, early records were just simple hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to food historians is a series of tablets in the Sumerian language 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 anyone who drank it feel `blissful`. As we move into The time of the romans 25BC a man called Apicius created a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, main course and afters, a style of dining still practiced today. Aspicius also tells us how the ancient cooks made use of a wide range of spices, including a few that will be familiar to modern cooks like basil, fennel and parsley. Closer to modern times, we have a couple of books which appeared in the 1300s : a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the spicy food that is popular today, but rather recipes for the types of food eaten by the nobility of the time. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the holy lands, including spices such as parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for a torrent in manuscripts on cookery, many of which still exist in private libraries. Like it or not, the introduction of TV brings us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Pescespada Alle Brace (Wood Fire Grilled Swor recipe.
