One of the well-known sauces to paste – dense creamy velvety sauce of Alfredo. He gently envelops each macaroni, smoothes its surface and caresses your sky the saturated oil and cheese taste. For the first time this, become classical, sauce was made in 1914 by the chef Alfredo di Lelio at own restaurant on Via del Scrofa in Rome.
It is required to you
- Classical sauce of Alfredo:
- 2 glasses of fat 35% of cream
- ¼ cups of the cold unsalted butter cut by pieces;
- ¼ cups of a grated cheese Parmesan;
- 1 garlic glove;
- salt and fresh ground black pepper;
- the cut fresh parsley for ornament.
- Alfredo's sauce with vitelluses:
- 2 yolks from large eggs;
- 250 ml of heavy cream;
- - ¼ cups of the cold unsalted butter cut by pieces;
- ¼ cups of a grated cheese Parmesan;
- ½ coffee spoons of grated nutmeg;
- salt and fresh ground black pepper.
Instruction
1. Classical AlfredoProgreyte sauce a small saucepan with a thick bottom on strong fire. Pour a little fresh cold water on the bottom. Let's water evaporate almost completely, but track that at the bottom there were literally several drops. It will save cream from burning.
2. Remove a pan from fire and pour in it cream. Return capacity on a plate and bring them to the boil. Lower fire to small and you boil cream until they don't sweat twice.
3. Clean garlic segment, cut it lengthways in half, put on a cutting board and pressure her the flat party of an edge of a wide knife. So from garlic more juice, containing the essential oils giving to a dish unique garlic aroma will be emitted.
4. Put garlic to cream. Keep it there literally five minutes and take out a skimmer. This time is enough that sauce had a distinct smell, but vegetable didn't give it a notable metallic off-flavor.
5. Skim off the cream from fire. Take a nimbus. Put a desi in sauce and accurate unsharp movements mix oil with cream. Sauce has to turn out homogeneous dense and brilliant.
6. Add cheese to sauce, continue to stir slowly. To taste season with salt and pepper. At will before adding sauce to hot pasta, decorate it with the fresh cut parsley.
7. Alfredo's sauce with egg to a zheltkamiprigotovta Alfredo's sauce according to the classical recipe, but without addition of garlic. At first shake up vitelluses in a separate bowl.
8. Enter the yolks brought to the necessary consistence into hot sauce, continuously shaking up it. Add some spice.