[Sca-cooks] Re: OOP 'fredo sauce????

[Randy Goldberg MD]

> >I've been looking for an alfredo sauce for eons.......care to share? All
the
> >ones I've seen are icky sounding.
>
> Alfredo's restaurant in Rome is supposed to be the originator, and
> they use blazing hot pasta, with a little of the cooking water to
> emulsify the butter, a special unsalted white butter from somewhere
> up north, real parmaggiano-reggiano, salt and pepper, and toss until
> the sauce is a continuous, emulsified phase.
> Must be served and eaten hot.

To clarify Master A's implicit but unspoken instruction - there is no
"sauce" per se - the ingredients are mixed together WITH the pasta IN the
serving bowl, and allowed to melt and emulsify on the heat of the pasta
alone.

Avraham

****************************************
Avraham haRofeh of Northpass
     (mka Randy Goldberg MD)