[Sca-cooks] Alfredo

tom.vincent@yahoo.com tom.vincent at yahoo.com
Tue Aug 8 12:58:13 PDT 2006

Now you're talkin'. :)
Then just dump that nasty cream, butter & cheese ...and put in some olive oil and tomatoes... :)
Tom Vincent
Republican agenda: Crush the middle class into poverty, rape the environment, enrich corporations, restore slavery, install a theocratic dictatorship. Fight back! 

----- Original Message ----
From: grizly <grizly at mindspring.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Tuesday, August 8, 2006 2:49:13 PM
Subject: Re: [Sca-cooks] Alfredo

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)

niccolo difrancesco
(Carbonara is not so much a sauce as a philosophy of living . . . almost
Taoist in structure)

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