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This recipe is Alfredo Di Levio's (the owner of the famous Rome restaurant)
adaptation of fettuccine alla doppia crema, a classic recipe
prepared all over Italy. Alfredo Di Levio likes to call double cream
doppio burro (double butter). The following is the original recipe:
To prepare fettuccine alfredo: have all your ingredients at hand
before you start. The original version would be finished at tableside.
Cook the fettuccine with more salt than usual, strain and remove when
al dente. Place into a large skillet with a few tbs. cooking
water; add double cream and Parmigiano. Toss well.
The result should be a smooth, velvety sauce. The fettuccine alfredo
should not be dry. Add freshly ground pepper and serve immediately.
Serves 6:
Note:
In fettuccine al mascarpone, double cream is replaced with
mascarpone.
Recipe courtesy of The Italian Trade Commission.
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