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  • Fettuccine Alfredo

    serch.it?q=Fettuccine-Alfredo

    Fettuccine Alfredo () or fettuccine al burro is a pasta dish made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta. In other words, it is a version of pasta with butter and Parmesan cheese (). Alfredo di Lelio gave it this name at his restaurants in Rome, in the early to mid 20th century, where the "ceremony" of preparing it tableside was an integral part of the dish. The dish became popularized and eventually spread to the United States. The recipe has evolved and its commercialized version is now ubiquitous with heavy cream and other ingredients. In the US, it is often garnished with chicken or other ingredients to make it into a main course. In Italy, fettuccine al burro is generally considered home cooking; fettuccine Alfredo is a very rich version.

  • Fettuccine Alfredo

    serch.it?q=Fettuccine-Alfredo

    Fettuccine Alfredo () or fettuccine al burro is a pasta dish made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta. In other words, it is a version of pasta with butter and Parmesan cheese (). Alfredo di Lelio gave it this name at his restaurants in Rome, in the early to mid 20th century, where the "ceremony" of preparing it tableside was an integral part of the dish. The dish became popularized and eventually spread to the United States. The recipe has evolved and its commercialized version is now ubiquitous with heavy cream and other ingredients. In the US, it is often garnished with chicken or other ingredients to make it into a main course. In Italy, fettuccine al burro is generally considered home cooking; fettuccine Alfredo is a very rich version.

  • Wikibooks:Cookbook:Alfredo Sauce

    serch.it?q=Wikibooks:Cookbook:Alfredo-Sauce

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