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Old 02-29-2012, 12:44 PM   #81
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Mistake On My Part: Alfredo Di Lelio - Rome 1914

To All Those Who Have Posted,

Firstly, the original recipe for Fettuccini Alfredo which dates back to 1914, Rome, a very commercial dish for tourists; consists of:

6 ounces butter
6 ounces of 24 month old Aged and Freshly Grated Reggiano Parmesano cheese ( 2 types )
salt and pepper

2ndly, There are many variations as there are families and chefs who have changed or added or subtracted an ingredient here or there.

To move on, some chefs employ a pinch of nutmeg, some fresh egg fettuccini verses dry pasta ribbons, some people use low fat milk or fat free and cream cheese ... and some use other types of cheeses. This is not Fetticcini Alfredo ... These pastas should be named after their creators. A pinch of nutmeg shall give it a distinct flavor.

Personally, it is not my favourite pasta dish as I am not a butter person; I am a Bolognese Woman ... or a Shellfish Marinara Woman ... red sauces are my more my cup of coffee ...

However, I do prefer the original recipe and freshly ground black pepper corns and a mixture of Pecorino aged Fiore Sardo and the fresh Reggiano Parmesano and a touch of Gran Padano grated cheese ( also an Italian cheese variety, similar to Parmesano however, spicier. )

Here is the common Rome style trattoria changes that have been made; please note that I have never seen this pasta served in Italy except in Rome or in Australia and in North America ... etcetra ...

1 3/4 cup heavy cream
butter
Reggiano Parmesano aged
salt
black pepper

Thanks for posting,
Margaux Cintrano.


Thanks for Interesting Post.
Margi.[/QUOTE]
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Old 02-29-2012, 03:10 PM   #82
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So, for lunch today I simply added some cheese (and some salmon and an onion) to the leftover noodles I had in the fridge. (No butter, though, I'm on a diet, so used water for the necessary moisture).

It would NEVER have occurred to me, before reading this thread, to try something so simple. Awesome stuff.
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Old 03-07-2012, 08:29 PM   #83
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Ran out of salt one day and decided to try soy sauce and miso. It actually tasted quite good!
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Old 03-07-2012, 09:18 PM   #84
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Ran out of salt one day and decided to try soy sauce and miso. It actually tasted quite good!
In Alfredo? ... The horror... The horror!!!
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Old 03-07-2012, 10:32 PM   #85
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I like the addition of fresh minced flat leaf parsley at the end, but my Alfredo usually is just cream, unsalted butter, salt, fresh black pepper ground extra finely, a pinch of fresh ground nutmeg, and fresh grated parmesan/romano sometimes both sometimes one or the other. I feel like this is the basic Alfredo sauce.
What's most important with Alfredo sauce is to serve it in a warmed bowl IMO, since pretty much anything with cream, butter, and cheese is going to taste good. The warm bowl will keep it from getting gloppy and coagulated.
Notice the word most often repeated in my post: Fresh. That's how good Alfredo comes together; fresh ingredients.
I'm not snobby about Alfredo sauce. It can have any number of ingredients or be re-imagined any which way IMO.
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Old 03-07-2012, 11:12 PM   #86
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I too would add a pinch of nutmeg and a scatter of chopped fresh parsley. But only if I'm sure the Alfredo police won't bust my joint!
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Old 03-07-2012, 11:21 PM   #87
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I too would add a pinch of nutmeg and a scatter of chopped fresh parsley. But only if I'm sure the Alfredo police won't bust my joint!
I've already alerted the Alfredo Police of your callous disdain for the purity of "The Sauce" and they will be watching you.
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Old 03-07-2012, 11:34 PM   #88
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I swear on my Joy of Cooking that I have absolutely no cream or parsley in my possession! Nor do I have any Parmesan cheese except grated Parmesan and only a barbarian would use anything other than fresh Parmesan cheese in Alfredo sauce!

(The grated Parmesan is for sprinkling on take out Italian food! Honest!)
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Old 03-07-2012, 11:34 PM   #89
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I've already alerted the Alfredo Police of your callous disdain for the purity of "The Sauce" and they will be watching you.
I am armed with my rolling pin and on my way!
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Old 03-07-2012, 11:37 PM   #90
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Quote:
Originally Posted by Gourmet Greg View Post
I swear on my Joy of Cooking that I have absolutely no cream or parsley in my possession! Nor do I have any Parmesan cheese except grated Parmesan and only a barbarian would use anything other than fresh Parmesan cheese in Alfredo sauce!

(The grated Parmesan is for sprinkling on take out Italian food! Honest!)
I have a big chunk in my fridge. It cost a whole $4.99 a pound. And yes. It is the real thing. It has the stamp on the rind and I saw him cut it from the wheel. Eat your heart out.
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