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/ck/ - Food & Cooking

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4515363 No.4515363 [Reply] [Original]

>tfw you forget the mushrooms in your chicken alfredo

>> No.4515382
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4515382

>putting mushrooms or chicken in an alfredo

kill yourself, OP

>> No.4515389

>>4515382
Why not? It's an American dish and few American dishes have set-in-stone recipes.

OP: add what you like. I once ate an alfredo at an ItaloAmerican restaurant in the US that used gorgonzola as the cheese and mounted it with truffle butter. It was quite good and surprisingly cheap. $12, as I recall.

>> No.4515396

>>4515389
> alfredo
> american

haha, yeah, just like pizzas and televison.

>> No.4515417
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4515417

>>4515396
But alfredo is Americ-

>just like pizzas

Now I can't tell if you're joking or not.

>> No.4515458

>>4515396

Actually "alfredo" might sound Italian, but the dish as we know it is unheard of in Italy.

>> No.4515463

>>4515396
You have no idea what you're talking about.

>> No.4515471

>>4515458
similarly, pepperoni is also mostly unheard of because its a saussage that comes from a very specific part of italy and got pupular after migrations.

most italians will assume you misspelt peperoni, which means bell peppers.

>> No.4515520

>>4515417
>>4515458
>>4515463
> hurrrr
http://en.wikipedia.org/wiki/Fettuccine_alfredo

>> No.4515531

>>4515396
Well, I'm from Italy & I've only first encountered alfredo upon moving to the US. There's some anecdotal bullshit story on the English-language Wikipedia stating that it's Italian & it originated in Rome & blah blah blah but the article goes on to admit that the dish "is largely unknown in Italy." In fact, there's no link to an Italian-language article. Know why? Because we don't have it in Italy & those of us aware of the dish consider it a foreign import.

The article makes a bizarre leap from a commoner's dish of butter & grated cheese over pasta that happened to be served by some restaurateur in Rome who happens to be named "Alfredo" to the American original.

The butter/cheese dish & alfredo, other than sharing those two ingredients, have nothing in common. The methodology for cooking either is completely different.
One is fresh-cooked pasta sautéed in butter & grated cheese & nothing more. There is the double version where after sautéing in butter (single) & cheese, it is topped with a bit of butter (double) for extra fat. There is also a triple version where the pasta is undercooked before entering the sauté with the butter (single) & cheese then finished by adding a little of the reserved pasta water at a time until the pasta is cooked through & the cheese melted & mixed with the liquids to create something of a sauce. It is then mounted with more butter (double) & served, topped with a final bit of butter (triple).

Alfredo is a sauce made with cream & cheese. Equal weights of butter & heavy cream (those of us in Italy aware of the dish use 'panna da cucina,' a type of cultured cream similar in texture to crème fraîche, but not at all tart; in Uruguay, it is made with medio crema/crema entera) are cooked together over gentle heat until it starts a low simmer then an equal weight of grated cheese is mixed in, as well. It has more in common with mornay (though lacking the roux) than it does with pasta al burro.
And pizza ain't Merkin.

>> No.4515533

>>4515520
see >>4515531