Quote:
Originally Posted by quido
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When I make Alfredo I buy one quart of heavy whipping cream and a block of Romano and a block of Parmesan. This is enough Alfredo for 3 pounds of dry pasta, granted I'm not some stupid hoe who needs to smother my plate with sauce. Since Alfredo doesn't reheat well I generally only prepare as much as I think will be eaten then.
I personally think a roux makes alfredo worse. I also think Olive Garden's alfredo is some of the worst I've ever had - it is so bland and runny/gritty. I never even liked alfredo until I had some that was home-cooked and not from some idiot restaurant.
Jeremy's Alfredo recipe:
Lightly fry some minced garlic in clarified butter or olive oil
Add cream and heat to a light boil while stirring
SLOWLY work in your grated cheese and stir making sure all cheese is amalgamated before adding more
Add pepper to taste (I like a fair amount of black pepper and a little bit of white pepper)
Heat on medium heat while constantly stirring to add a little thickness - about 10 minutes. If you're stirring less frequently, use less heat and more time.
Enjoy!
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crushed red pepper been tried? i'm a damn addict for it and wondering.