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In the 1st century BC writings of Horace, lagana (Sing.: laganum) were fine sheets of fried dough and were an everyday foodstuff. Writing in the 2nd century Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavoured with spices and deep-fried in oil.An early 5th century cookbook describes a dish called lagana that consisted of layers of dough with meat stuffing, a possible ancestor of modern-day lasagna. However, the method of cooking these sheets of dough does not correspond to our modern definition of either a fresh or dry pasta product, which only had similar basic ingredients and perhaps the shape.The first concrete information concerning pasta products in Italy dates from the 13th or 14th century.
Historians have noted several lexical milestones relevant to pasta, none of which changes these basic characteristics. For example, the works of the 2nd century AD Greek physician Galen mention itrion, homogeneous compounds made up of flour and water.The Jerusalem Talmud records that itrium, a kind of boiled dough,was common in Palestine from the 3rd to 5th centuries AD,A dictionary compiled by the 9th century Arab physician and lexicographer Isho bar Alidefines itriyya, the Arabic cognate, as string-like shapes made of semolina and dried before cooking. The geographical text of Muhammad al-Idrisi, compiled for the Norman King of Sicily Roger II in 1154 mentions itriyya manufactured and exported from Norman Sicily:Pasta primavera is a dish that consists of pasta and fresh vegetables. A meat such as chicken is sometimes added, but the focus of primavera is the vegetables themselves. The dish may contain almost any kind of vegetable, but cooks tend to stick to firm, crisp vegetables, such as broccoli, carrots, peas, onions and green bell peppers, with tomatoes. Pasta primavera is usually highlighted by light flavors, aromatic herbs and bright colors ("primavera" meaning "spring"). Classic primavera sauce is based on a soffritto of garlic and olive oil, and finished with Parmesan cheese. However versions further enriched by, or based on, a heavier cream are also common. Though recipes for cold pasta primavera may be found, they are best classified as antipasti, or appetizers.Pastas served with this dish are typically smaller shapes, such as penne. If using longer types of pasta, such as fettuccine, the vegetables are normally sliced in thin strips to match the shape of the noodles.Since primavera means spring, the vegetable choices should be the crisp new vegetables of spring.Pasta primavera with shrimp In 1975, New York chef Sirio Maccioni flew to the Canadian summer home of Italian baron Carlo Amato, called Shangri-La Ranch located on Robert's Island, Nova Scotia. Maccioni and his two top chefs began experimenting with game and fish, but eventually the baron and his guests wanted something different. Maccioni then mixed butter, cream, and cheese with vegetables and pasta together and brought the recipe back to New York.The fame of pasta primavera traces back to the New York restaurant Le Cirque, where it first appeared as an unlisted special before it was made famous through an 1977 article in the New York Times by Craig Claborne and Pierre Franey which included a recipe for the dish.The invention of the dish is contested. Le Cirque co-owner Serio Macchioni claimed that his wife Egidiana threw it together from ingredients on hand during a trip to Nova Scotia; Ed Giobbi, an amateur cook himself, claims to have shown Macchioni and Jean Vergnes (then chef at Le Cirque) a similar dish which Vergnes then slightly modified.All accounts agree that Vergnes refused to allow the dish to be prepared in the kitchen, so that the many requests for it had to be satisfied with a pot set up in a hallway.The combination of lightly cooked vegetables and pasta, which Claiborne and Franey hailed as "by far, the most talked-about dish in Manhattan", is widely recognized as one of the signature developments of American cuisine in the 1970s.
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