Add the cooked pasta to the sauce, along with a little cooking water, and toss everything together. Then, whisk an egg yolk into the cream, and finely grate and add 1/4 cup Parmesan, stirring constantly. The mixing and kneading methods are similar for all types of pasta dough, and rolling the dough in the pasta machine means starting with the thickest setting, as the dough should come out very smooth.įor the sauce, chef Jamie Oliver recommends mixing 1/2 cup double cream with 1/2 cup single cream and then heating it on low heat. In a gourmet and modern twist, the chef used both double cream and fresh truffle or nutmeg for the sauce, giving it a particular earthy flavor.įor the noodles, the chef uses his Royal Pasta Dough, a mixture of all-purpose flour, semolina flour, eggs, and olive oil. Mix it with the hot noodles and keep stirring until the cheese and the butter melt completely and are perfectly mixed.Īnother recipe for Fettuccine Alfredo comes from chef Jamie Oliver, who cooked this dish for the actress Goldie Hawn.įettuccine Alfredo Photo credit: Jamie Oliver To make the sauce, combine 1 stick of cubed unsalted butter, 3/4 cup of grated Parmesan cheese, and 1/2 cup of leftover pasta water. Boil the pasta in a pot of salted water for 2 to 4 minutes. Use the fettuccine attachment to run the dough once more, and then let the pasta rest for 30 minutes so it dries out a bit. Once the ingredients are combined, he kneads the dough for 15 minutes, before putting it in a plastic bag and letting it rest for 30 minutes in the refrigerator.Īfter the dough is cooled down, using a pasta maker, run the dough on the 0 settings 3 times, and then change the crank to 3, then to 6, and roll the dough a couple more times. The chef also offers the recipe and preparation method of home-made fettuccine, which are a must in any self-respecting Italian restaurant or home.įor the pasta, the chef uses equal amounts of all-purpose and semolina flour, eggs, and cold water. These store-bought sauces are made just for those days. Also, several chefs reinterpreted Alfredo sauce, giving it new flavors and using it in original combinations.Īs appetizing as it sounds to make your own pasta and your own Alfredo sauce, there are some days when you just need a simpler version, but still crave the silky quality of a good Alfredo sauce. It is served as a main course, garnished with chicken or seafood. Today, the recipe has a slightly different, commercial version, that uses more ingredients, such as heavy cream, thickening agents, such as eggs or starch, and flavors, such as garlic or nutmeg. Back in the day, foodies described the process as a “ spectacle reminiscent of grand opera“. When the sauce is finished, the chef lifts the fettuccine from the platter and transfers it to a smaller plate. The pasta is constantly stirred in a well-warmed platter, together with the butter and Parmesan, until the cheese melts. His son and grandsons, who still serve the dish in the same manner, accompanied by violin music, continued the recipe and the show. It became known as Alfredo sauce and found its way onto the menu of most Italian-American restaurants.īack in Rome, Alfredo continued serving his famous recipe, and made a show of it by preparing the dish at the table in front of his customers. They asked for the recipe and then made the sauce famous throughout America. Then, in 1920, while on their honeymoon in Rome, two famous American actors, Douglas Fairbanks and Mary Pickford, tasted fettuccine with the butter Parmesan sauce and fell in love with it. Ines felt better and started eating the dish regularly. He created “fettuccine al triplo burro” or “triple butter fettuccine”, later named “fettuccine all Alfredo”. The chef used plain boiled pasta, or “pasta in bianco”, to which he added lots of butter and young Parmesan cheese. The story goes that the sauce was created in the early 20th century (1907 or 1908), by an Italian chef, Alfredo di Lelio, to help his pregnant wife, Ines, (in another story, the wife had just given birth) to eat as she was very nauseous. Alfredo Sauce is a typical dish of Italian-American cooking that can be easily found in the US but hard to come by in Italy.
0 kommentar(er)
