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
It is possible to follow the history of `recipes` way back into the distant past, certainly as far as the early Egyptians, and quite possibly further than that. In practice though, sadly, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe in existence, according to historians is a series of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later, there are a couple of cookery books from the fourteenth century : one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the curry that is popular today, but instead descriptions of the types of food on the menues of the upper classes of those days. In the 15th century, the Crusaders brought back many new spices and herbs from the Middle-East, including parsley, basil and rosemary. These new culinary innovations led to an eruption in manuscripts on cookery, some of which still exist in private collections. Over the following few centuries, the powerful families of the West strove to lay on the most exotic banquets, and as a result the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 19th century that cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, verifying, and writing down the recipes of their peers. When we get to the 1900s, recipe books are starting to become popular mostly due to increased literacy, people having increased free time and being a little richer. The arrival of TV brought us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Pomodori Secchi Imbottoti (_Sun Dried Tomato recipe.
