grizly at mindspring.com
Tue Aug 8 11:49:13 PDT 2006
> Wouldn't you want to use white pepper so it's consistent with the
> color scheme? I do that with mac & cheese.
> (thinking Alfredo sauce should come with an complementary angioplasty)
That's typical of classical French cookery, certainly, but not
_necessarily_ the effect they're going for. It's an aesthetic
judgement call, not only for the flavor considerations, but the
effect of the pure white versus the slightly speckled. I don't mind
that somewhat rustic look, myself; in fact I prefer it.
However, for those who don't, white pepper is certainly a good option. > > >
Actually, the black flecks for me would be an intentional contrast item to
offset the pale white of sauce and pale yellow of a good egg pasta. Add
some frech minced parsley or maybe cilantro/coriander to give still more
color, and a garnish of grape tomatoes and even avacado diced. Or just use
a colorful plate and the parsley.
What I am going for is the uber-rich velvety type of sauce that is
substantial enough to coat the pasta, but not cloying. It would taste of
fresh cream, butter and nutty parmesan or tangy ricotta salata with a
pleasant, feather-light aroma of a ground pepper. It would be delicate
enough to complement shrimp or scallops, but not hide away from a good
seasoned chicken. It would be an "a la minute" sauce . . . . built in a
sautee pan to order with pasta and protein item tossed in for last heat and
combining of the starch. Served immediately in a warm bowl with ideally no
more that 3 minutes from pan to table.
Alternatively, a sauce for pizza or lasagna would be ever so slightly
denser, but still maintaining the "clean" tastes. It would be too rich ot
eat every day, but not so much that you could not eat it every now and
again. This would not be daily fare, but an elegant splurge for special
occasions, or indulgence for those who ust don't care :o)
(Carbonara is not so much a sauce as a philosophy of living . . . almost
Taoist in structure)
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