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

[Craig Jones.]

>What you're describing is the classic dish as it used to be, and is,
>outside of restaurants, with one deviation, and a minor one, in the
>quantity you're talking about. I don't think they eat a lot of sour
>cream in Napoli. I don't know if your father added this in lieu of
>olive oil as an emulsifier, or simply a good-tasting fat source, but
>olive oil is generally regarded as indispensable, whereas sour cream
>isn't usually part of the prescription.
>
>Ideally, the eggs shouldn't really curdle, just become thicker, but
>then I think people have a greater phobia of undercooked eggs than
>they used to, and many people today, when faced with the actual dish
>as described above, probably prefer the grainy texture over the
>slight sliminess of raw egg white.

I actually just called Dad this evening after reading this and he
knows of something close to the version you just described.  He said
that this one was it's own significant variant that our neighbour in
naples (who was from sorrento originally) used to cook.

Drakey.