awench1 at cox.net
Wed Aug 9 14:41:29 PDT 2006
Looks wonderful! My arteries are hardening at just the thought of this sauce.
---- Mollirose <mollirose at bellsouth.net> wrote:
> > As I learned to make it at Bambinelli's, a New York style pizzeria less
> > than 2 miles from my house here in Atlanta:
> > 1 dozen egg yolks
> > 1 qt. heavy whipping cream
> > Parmesan cheese (qty unknown)
> > butter (qty unknown)
> > Sal might have used 2 qts. heavy whipping cream instead of just 1. And
> > I never measured how much Parmesan he used, as he usually just dumped it
> > in the saucepan after the cream and eggs were in, bringing it up to the
> > volume of the saucepan. If I remember correctly, the saucepan was
> > around 6 to 8 quarts. The butter, I think, was about a pound, but it's
> > been 20 years since I worked there.
> > Alfredo was prepared ahead of time and stored in the fridge in the
> > saucepan it was cooked in. It would congeal so that a spoon would stand
> > up in it. When needed, Sal would spoon out what he needed in a small
> > teflon-coated skillet on the cooktop, heat it up then drop the hot
> > fettucine noodles into the pan to toss with the sauce, then plate.
> > Occasionally, bacon crumbles would be tossed in as the sauce was
> > reheating.
> > --Cian
> Geoffrey and I can be over in 5 minutes!
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