Ingredients
1 polenta, cooked as above
1 olive oil
1 medium head radicchio
1/4 cup olive oil
1 salt & pepper
1 vinegar, optional
Directions
Preheat a broiler or fire up a grill. Cut the cooled polenta into 1
1/2" X 3" rectangles & brush lightly with olive oil. To grill, cook
the polenta until it is lightly crispy & marked with the
characteristic brown stripes on both sides. To broil, set thepolenta
on a broiler pan about 4" from the heat & broil, turning once, until
the slices are golden & slightly crisp at the edges. Remove & set on
a platter. While the polenta is broiling, discard any bruised outside
leaves of the radicchio, cut it in half lengthwise & then cut into
quarters. Wash & dry each piece carefully. Drizzle half the olive oil
over the radicchio & season with salt & pepper. Set on an oiled
broiler or on the barbecue. As the radicchio begins to soften &
darken in colour, turn it to broil evenly. Using your fingers or a
knife, tear or cut the grilled radicchio into small pieces. Arrange
over the polenta & drizzle with the rest of the olive oil & vinegar
if you desire. Taste for salt. Add freshly ground pepper & serve
hot or at rom temperature.
Servings: 8 servings
Polenta Al Radicchio Ai Ferri (Polenta & Gril Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Food historians have traced the existance of recipes back into the far past, at least as far back into recorded history as the Egyptians, and potentially, even further back. Interesting though that is, in the main part, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are some clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Later on, in The time of the romans around 25BC a man called Apicius compiled a collection of scripts which described recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into appetizers, entrees and afters, something that is very familiar to us today. Additionally, he describes how the chefs of Roman times used many different aromatic flavours, including some that we all recognise like bay, fennel and dill. For the decades that followed, the wealthy families of the West tried to offer the most exotic meals, and as a consequence, the best chefs and their collection of recipes were much in demand. Nevertheless, it was during the 1800s that formal cookery and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, cooking books were starting to become popular mostly due to more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this Polenta Al Radicchio Ai Ferri (Polenta & Gril recipe.
