Ingredients
7 oz corkscrew macaroni, uncooked
1/2 cup parmesan cheese, grated
1/2 tsp italian seasoning
1/8 tsp garlic salt
1 oil, for deep frying
Directions
Cook the macaroni according to package directions, drain. Rinse with
cold water, drain. Pat the moisture from the macaroni with paper
towels. Combine the cheese, seasoning and garlic salt in a small
bowl, and set aside. Heat 1 1/2 inches of oil in a deep skillet or
fryer to 365F. Fry 12 macaroni at a time in the hot oil until light
brown about 1 to 1 1/2 minutes. Stir to separate. Remove from oil
with a slotted spoon and drain on paper towels. Repeat until all of
the cooked macaroni are fried. While the macaroni are still warm,
sprinkle with the cheese mixture. Toss gently to coat evenly. Cool.
Makes about 10 1/2 servings.
Servings: 10 servings
Pop The Cork Pasta Crunch Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
It is quite feasible to prove the history of recipes back into distant history, at least as far as early Egypt, and maybe further still. Having said that, sadly, these old records were just primitive hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to academics are some tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Closer to modern times, we have two interesting books which appeared in the 14th Century : a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these books are unconnected to the indian food that is served today, but instead recipes for the types of food eaten by the nobility of those days. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cooking, including basil and rosemary. These new spices and herbs caused an eruption in recipe manuscripts, the majority of which are now in private collections. During the succeeding few centuries, the wealthy families of Europe competed with each other to serve up the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were much in demand. Even so, it wasn`t until the 19th century that fine cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and recording the recipes of their peers. Like it or not, the introduction of TV brought us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to access thousands of recipes just like those on our web site. |
We hope you enjoy this Pop The Cork Pasta Crunch recipe.
