Ingredients
30 each sun-dried tomatoes
1 tbsp olive oil
3 tsp garlic, finely minced
1/8 tsp red pepper flakes
1/4 tsp oregano
1 salt & pepper
Directions
Ensure that the tomatoes are not overly salty. Refresh them in warm
water to cover for about 10 minutes. Soak them just long enough to
soften them, but be careful that they do not become soggy. Drain &
pat dry. Warm the olive oil in a small saute pan over very low heat.
Add the garlic, red pepper flakes & oregano & warm for 5 to 8
minutes. Be careful not to let the garlic burn. Season with salt &
pepper to taste. Make the "sandwiches" by laying one tomato face
down, drizzling a bit of the herb-infused olive oil on it & covering
with a second sun-dried tomato. Serve at room temperature.
Servings: 15 sandwiches
Pomodori Secchi Imbottoti ("Sun-Dried Tomato Recipe brought to you by Recipe Ideas
Categories: Italian; Tomato
The History of Recipes
We are able to trace the history of written recipes far back into the far past, certainly as far back into history as the ancient Egyptians, and maybe further still. In practice though, these, ancient cookbooks were just very simple hieroglyphic instructions for preparing food.
In fact, the oldest recipe in existence, according to experts is a series of ancient tablets in ancient Sumerian which recount 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 tried it feel exhilarated. Later on, in Roman times around 25BC a roman called Apicius wrote a few documents detailing recipes prepared by his fellow Romans. In his works, he tells us how the roman meals were split into starters, main meal and dessert, a style of dining still practiced today. Additionally, he recounts how the Romans made use of a good variety of herbs, including some familiar names such as bay, mint and dill. Later on, we find a couple of cookery books dating from the 1300s : a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they have no connection with the indian food that is popular today, but instead descriptions of the types of food enjoyed by the rich and powerful of that time. Later on in the 1400s, people returning from the crusades brought back a variety of spices and herbs from Arab countries, including spices such as basil and rosemary. The introduction of these new tastes led to an explosion in recipe publications, many of which are kept safe in academic collections. By the advent of the twentieth century, cook books were highly popular mostly due to more people being able to read, leisure time and disposable income. |
We hope you enjoy this Pomodori Secchi Imbottoti (_Sun Dried Tomato recipe.
