Tag: Alfredo

alfredo to the sow – Italian Cuisine

Even if the recipe has a truly Italian origin, in Italy they do not exist or at least not on the menus. From the Rome of the 1920s to the Hollywood movie sets, the "fettucine Alfredo" made a real and profitable journey overseas

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In the United States is now must: there is no "Italian" restaurant that does not offer them on the menu or a supermarket that does not sell the ready-made jar with Alfredo sauce. A simple but exquisite buttered pasta topped with excellent quality Parmesan which, artfully whipped, create a delicious cream that blends best with the pasta and becomes truly irresistible. We could define it as "an Italian recipe but seasoned with an American flavor". But let's find out why …

It all started like this …

They were the early twentieth century and among the streets of Rome the air was already enveloping, warm, and passers-by were attracted by that intoxicating scent that came out of the small taverns. In via della Scrofa, there was the Alfredo inn, who did nothing but "churn out" succulent dishes. One of these was prepared by Alfredo for his wife after the birth of their first child. It was a real energy dish: egg fettuccine with butter and Parmesan cheese that restored her strength. But she wasn't the only one who found them delicious. This extremely simple dish conquered the palate of two stars of the silent Hollywood cinema, Mary Pickford and Douglas Fairbanks, who on the occasion of their honeymoon in Rome were lucky enough to savor the already famous cuisine of the Roman cook. So welcoming, so warm and good, like the owner. So it was that to thank him the two actors gave him as a gift two gold cutlery: a fork and a spoon in solid gold engraved with a dedication: "To Alfredo the King of the noodles", read by every illustrious person who passed by and had the honor of tasting the most majestic Fettuccine with these real cutlery "King of the kitchen". The fettuccine thus landed overseas, gaining a crazy notoriety, which led the Italian restaurant to become an essential stop for the American jet set visiting the capital.

Symbol of Italian gastronomy, the fettuccine Alfredo in America are obviously much more seasoned and "messed up" than those proposed by the historic chef, but still make all the taste buds "enjoy".

The original recipe

Ingredients: 300 g of semolina flour – 3 medium eggs – 60 g of soft butter – about 130 g of finely grated 24 months Parmesan cheese – salt.

Place the flour on the work surface, add the eggs and a pinch of salt, mix the ingredients first with a fork and then with your hands, kneading until a homogeneous mixture is obtained. Then form a loaf, cover it with a cloth and let it rest for about an hour. Take the dough and roll it out into a very thin sheet with a rolling pin. Then fold the flaps inside several times until you get a flat roll and with a knife cut the fettuccine to the desired width (which should not exceed 1/2 cm). Alternatively, you can prepare the fettuccine with the pasta maker, passing the dough through increasingly thinner rollers to the desired thickness. Bring plenty of salted water to a boil in a saucepan. Meanwhile, arrange the butter in small pieces in a large hot oval dish. Boil the pasta, turning it in the water to prevent it from sticking. After about half a minute, remove the fettuccine from the pot without draining them: take a few at a time with the help of a fork and spread them directly on the prepared dish, with a little of their cooking water. It will be used for the creaming and must not be too much (the sauce would be liquid) nor too little (the fettuccine would be dry). After having arranged all the noodles on the plate, sprinkle them with the Parmesan cheese, covering them entirely. With the help of a spoon and a fork, whisk the fettuccine, being careful not to break them, until you get a smooth and not too liquid cream. Divide the pasta into plates and serve immediately, piping hot.

AMOR: The social web series promoted by Alfredo alla Scrofa

Not only fettuccine but also "social entertaiment". So for Alfredo another experience began. In fact, in the first week of February 2021, it launched the Amor project created by the students of the IED in Rome to promote the stories and iconic dishes of seven famous Roman chefs, through video stories and funny Roman expressions created by Rome is More. All to bring back a smile by telling about cooking in these hard times dictated by the pandemic.

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Fettuccine Alfredo with chicken – Italian Cuisine

The fettuccine alfredo with chicken are a recipe that in America is closely linked to Italian cuisine. In the United States, in fact, there is no Italian restaurant that does not serve the very famous fettuccine Alfredo! But the beauty is that this dish, here in Italy, hardly anyone knows! In reality it seems that the original recipe, with a very simple sauce based on butter and cheese, is truly Italian, dating back to no less than the 15th century, of Roman origins (the original name was in fact maccaroni romaneschi).
The recipe was then brought back into vogue at the beginning of the 20th century by a restaurateur, also from Rome, Alfredo Di Lello, hence the name. Between the 20s and 30s of the 1900s, fettuccine Alfredo then spread a lot in Italian-American restaurants, while here they have been forgotten. The version that has spread, however, involved the use of cream instead of butter: not only that, but many restaurants offer it precisely with the addition of chicken to the basic seasoning. Here I am, then, after this long preamble, to offer you my recipe for fettuccine alfredo with chicken 😉

Preparation: 5 min
cooking: 15 min
total: 20 min

Fettuccine Alfredo with chicken "data-src =" https://gordon-ramsay-recipe.com/wp-content/uploads/1606207548_520_Fettuccine-Alfredo-with-chicken-Italian-Cuisine.jpg "class =" img-fluid w-100 lazyload — Fettuccine Alfredo with chicken

Method

How to make fettuccine alfredo with chicken

First, cut the chicken into strips and cook with salt, pepper and half the butter in a non-stick pan, browning it well.

Put the chicken aside and, in the same pan, season the cream with salt, pepper, nutmeg and the remaining butter, then add the chicken again.
Meanwhile, cook the pasta, drain it al dente and then toss it in the pan with the sauce, stirring with the aprmigiano.

The fettuccine Alfredo with chicken are ready, you just have to taste them.

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Fettuccine Alfredo: a Roman recipe (not American!) – Italian Cuisine

The real recipe and the process to prepare the first dish that has made the Hollywood stars go crazy in the years of the Dolce Vita – and that since then is thought to be American

Let's debunk a myth: Alfredo fettuccine is not an American recipe. For over a hundred years they have been an all-Roman pride, which took life in the heart of the capital, in via della Scrofa, and that each 7 February is celebrated with a dedicated day.

The story tells that the fettuccine Alfredo born in 1907 in Via della Scrofa 104. Alfredo Di Lelio wanted to please his wife Ines who was expecting a baby and wanted an energetic paste for her baby. Thus began a legend based on only three ingredients: fettuccine, butter and parmesan. Alfredo himself later opened his restaurant in 1914, Alfredo alla Scrofa, who was visited – in the 1920s, after the war – by two stars of the silent cinema, Douglas Fairbanks and Mary Pickford, on their honeymoon in Europe. The two taste the famous fettuccine and remain shocked. On their return to the States they tell of their gastronomic thunderbolt and send to Alfredo, in memory of their experience, a pair of golden cutlery, fork and spoon, with their dedication to "the king of fettuccine".

The fettuccine of the Hollywood stars

The dish has spread like this in America, not without mystifications and simplifications of a recipe that is so simple in the ingredients, but that requires a consolidated technique and dozens of tests in the field. To tell the story and the process of this dish, as it was passed down generation after generation, is Mario Mozzetti, heir of those Mozzetti that took over the restaurant from Alfredo Di Lelio himself in the years of Dolce Vita. It was in those years that the fame of this first dish was consolidated as the favorite of the Hollywood stars, along with the success of this restaurant in the Rome of the golden years: the Rome-US bridge was definitely built. Please note, there is another Roman restaurant named after Alfredo who claims the paternity of the dish, Il vero Alfredo all'Augusteo. The second can boast descendants directed by Alfredo Di Lelio, but his headquarters opened in the fifties in Piazza Augusto Imperatore. Here too there are the famous golden cutlery with lots of dedication, but Mozzetti guarantees to have documents that prove that Alfredo alla Scrofa is the restaurant where the two stars of the silent cinema went. There are also some small differences in the interpretation of the recipe, so if you're curious, the advice is to taste both versions.

The ingredients of Alfredo

As anticipated, there are only three, but all three need special attention. Alfredo's fettuccine are particularly thin. The restaurant in via della Scrofa has its own pasta factory that supplies them, but for those who want to make them at home, just mix with eggs, flour and semolina and use the pasta machine, thinning the pastry to the last tooth. For what concern butter, thirty grams per serving, from Alfredo it is used that of Beppino Occelli, which is kept to a soft consistency and laid before creaming on the oval dish in which you finish the pasta. Finally the Parmigiano Reggiano 24 months, 70g per serving, grated and passed through a sieve, in order to keep only the Parmesan powder. It's the secret, guarantees Mozzetti, "to avoid the pallette". For the rest, boiling salted water, remembering that the cooking water is used in creaming.

The execution

When the water for the pasta bubbles begins the dance. You put the coarse salt and lower the fettuccine. Cooking is related to the thickness, however at most a few minutes. "Our are so thin that they cook in 30 seconds – says Mozzetti – and are not drained, but taken with a fork paying attention not to break them and placed on the oval dish with soft butter, stretching for the long. In this way, pasta cooking water also comes together ". The right amount of water is the secret to work on and try out tests to get the perfect consistency of the cream: if it is too much it will be brothy, if too little will be dry. The parmesan previously prepared is then sprinkled in quantity on the fettuccine completely covering the plate and goes on stage. The oval dish goes into the dining room and the waiter proceeds with creaming directly on the table. "Over the years we have trained generations of pasta masters of fettuccine Alfredo". The main difficulty is not to break the thin fettuccine, while giving life to the famous cream that has made Alfredo famous in the world.

Even if the recipe has a truly Italian origin, in Italy they do not exist or at least not on the menus. From the Rome of the 1920s to the Hollywood movie sets, the "fettucine Alfredo" made a real and profitable journey overseas <! – send by email ->