[Sca-cooks] Alfredo

Alexa mysticgypsy1008 at yahoo.com
Wed Aug 9 08:24:23 PDT 2006

And you are coming over to my house to make this when?????

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

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