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Fettuccine Alfredo sono un primo piatto di pasta molto semplice & veloce, simbolo della cucina italiana nel mundo, and sono probabilmente più conosciute in America than in Italia.
Le fettuccine Alfredo sono un primo piatto a base di pasta all'uovo, di tipo fettuccine o tagliatelle, condite with ingredienti semplici like burro and parmigiano (abbondanti), che cremosamente salsina con un po' di acqua di cottura della pasta. Everything is scented with pepper and moscato (anche solo uno dei due, a scelta).
Although it originally had just water, mantequilla, and cheese, it is now common to find recipes that include nata, dulce de leche, or a light roux. However, the most authentic preparations, such as authentic carbonara, shine precisely due to their simplicity. Calentar abundante agua salada y cocinar la pasta en el horno de alegra. Controlar la coccin adecuadamente para sacarla with una espumadera o unas pinzas un par de minutos antes del time marcado en el paquete para estar al dente, porque requerirá un tiempo de coccin adicional. Allow to simmer, escorriendo la pasta over un colador, attempting not to amontonarla excesivamente y conservando toda o casi toda la agua. Echar dos cazos de este agua in una sartn amplia con la mantequilla y calentar. Suavemente retirar con unas varillas hasta que se derrita Incorporate half of the cheese and continue removing until it forms a crust. Incorporar la pasta en la sartn, bien removiendo, y una cucharn ms de agua hasta obtener la consistencia deseada. Incorporar el resto del queso, eliminar y aadir una gran cantidad de pimienta negra recinto molido. Serve with more cheese and pimiento on each plate.
Serving fettuccine with butter and cheese was first mentioned in a 15th-century recipe for maccaroni romaneschi ("Roman pasta") by Martino da Como, a northern Italian cook based in Rome;[8] the recipe calls for cooking the pasta in broth or water and adding butter, "good cheese" (the type of cheese is not specified), and "sweet spices."
[9]
Alfredo di Lelio developed the modern fettuccine Alfredo in Rome. According to family legend, Alfredo di Lelio started working at a restaurant in piazza Rosa managed by his mother Angelina around 1892. Di Lelio created "fettuccine al triplo burro"[3] (later renamed "fettuccine all'Alfredo" or "fettuccine Alfredo") in 1907 or 1908 to urge his wife, Ines, to eat after the birth of their first child, Armando. When Alfredo mixed the fettuccine for her, he added more butter, or "triplo burro." [10] [11] [12] Piazza Rosa was demolished in 1910 to make way for the Galleria Colonna/Sordi, forcing the restaurant to shut. Di Lelio eventually founded his own restaurant, Alfredo alla Scrofa, formerly known as "Alfredo," on the via della Scrofa in downtown Rome in 1914.
