Ingredients
1 no ingredients
Directions
8 sm Portobello mushroom caps
4 (2-inch)
2/3 c seasoned flour
1 egg, slightly beaten with 2
: sl fresh Mozzarella cheese
TB milk
1/4 c finely chopped mild herbs
1 c fine bread crumbs
2 TB chiffonade basil
: Salt and pepper
Preheat the fryer. Season each mushroom and slice of cheese with salt
and pepper. Sandwich the slices of Mozzarella cheese between two
portobello caps. Mix the herbs with the bread crumbs and season with
Essence. Dredge each sandwich in the seasoned flour. Dip the sandwich
in the egg wash, removing any excess. Dredge the sandwich in the herb
bread crumbs. Fry each sandwich for 2-3 minutes or until the sandwich
is golden brown. Remove from the fryer and drain on a paper-lined
plate. Season with Essence.
Yield: 4 sandwiches
Recipe By :ESSENCE OF EMERIL SHOW#EE2383
Date: Tue, 5 Nov 1996 10:11:50
~0500
Servings: 4 servings
Portobello & Mozzarella Sandwich Recipe brought to you by Recipe Ideas
Categories: Cheese; Sandwich
The History of Recipes
Written recipes as a concept can be tracked back into history, in truth as far back into recorded history as the Egyptians, and maybe even further. Interesting though that is, generally, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in Sumerian describing 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 anyone who tried it feel `blissful`. As we move into The time of the roman empire 25BC a man called Apicius created a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, entrees and desserts, a very modern way of dining. This early Roman chef informs us how the ancient chefs used many different spices, including many that are still in use today like bay, mint and dill. As our culinary historical trip moves on a few more years we have some books published in the 14th Century - one book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these have no connection with the indian curry that we all know today, but rather descriptions of the types of meals enjoyed by the rich and wealthy people of the time. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from Arab cuisine, such as coriander, parsley, and basil. The introduction of these new culinary ideas caused an outbreak in books on cookery, most of which still exist in academic collections. By the arrival of the 20th century, cooking publications are greatly in demand as a result of higher levels of literacy, people having more free time and being a little richer. |
We hope you enjoy this Portobello & Mozzarella Sandwich recipe.
