Tuesday, March 12, 2013

Fettuccine Alfredo

Printable version
When I set out to make this dish I was going to recreate a recipe I had made for the print column more than two years ago, before I had even started this blog. My photography skills are so much better now. I have been trying to go back and re-shoot some of the recipes that I made in the beginning when my skills and equipment were less than adequate.

I was intending to make shrimp fettuccine alfredo but Meijer didn’t have any frozen raw shrimp with tails and shells removed, which is what was required.

Once I realized I was going to have to go somewhere else to find the shrimp I thought I would just make a basic alfredo recipe. It’s a good one to have around because you can add whatever is desired. The creamy Parmesan sauce is a flavorful binder that works with any type of noodle, vegetable or protein. Even without the meat it's a tasty and filling side to any meal. 

BEHIND THIS BITE
I made this last Friday. I was really banking on the shrimp because it’s Lent for us Catholics and I thought it would be a good non-meat dish, I forgot about this fact when I left the store and didn’t get any other fish to cook, which left me with just this for the main part of my meal for supper. It’s delicious but I was craving something else to round it off, it doesn't work by itself as a main dish without a protein, great for a side, but it needs some support for a full meal.

Had I thought about it, I would have bought some of the shell-on raw shrimp and cooked up a batch to go along side this but it didn’t occur to me.

Believe it or not, it does take some discipline to give up meat on Fridays during Lent. It’s so easy to forget and find yourself eating a Big Mac. Then, all of the sudden, you remember it's Friday! That's when the Lord's name is taken in vain – and off to confession you go.

Eat well, cook often ...

THE RECIPE
Serves 4; 30 minutes
1/4 C Unsalted butter
1/2 C Onion, diced
1 Tbs Garlic, minced
1 C Heavy cream
1 C Parmesan cheese,fresh grated
8 oz Fettuccine

FOR GARNISH
Fresh parsley,chopped

Sauté vegetables
Start pasta, see below. In a sauté pan over medium heat, sauté onion in butter until soft, 3 to 4 minutes. Salt and pepper to taste. Add garlic cook until fragrant, 1 to 2 minutes more.

Make sauce
Add cream and heat until it simmers slightly. Stir in 1 tablespoon of Parmesan, let melt completely then repeat until cheese is gone.

Finish
Toss pasta and sauce together, place on a plate and garnish with fresh parsley.

THE FETTUCCINE
Bring 2 quarts of salted water to a boil. Add fettuccine, return to boil cook 10 to 11 minutes for al denté, then drain.

3 comments:

Emanuelle said...

Looks delicious!!!

Justin Gilbert said...

Thanks Emanuelle!

Ines said...

HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO”, NOW SERVED BY THE GRANDCHILDREN, ALFREDO E ISA DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

With reference of your article we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in a street in central Rome, after leaving the restaurant of his mother Angelina. In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”.
In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), which is now managed by his nephews Alfredo and Ines, with the famous “gold cutlery”” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See also the site of “Il Vero Alfredo” http://www.alfredo-roma.it/.
We must clarify that other restaurants "Alfredo" in Rome do not belong to the family tradition of "Il Vero Alfredo" in Rome.
We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
Best regards Alfredo e Ines Di Lelio