The Creamy Alfredo!
What I love about Alfredo sauce is you can use any style of pasta that you wish. What I would suggest using is a fresh or home made pasta rather then dried. The pasta will be more filling and have a more stronger taste.
One thing about Alfredo sauce unfortunately, is that even though you can use substitutes for the heavy cream (Using milk for an example) or the butter, you will not get the true taste of what this sauce has to offer if you use substitutions.
Ingredients:
1 Tbsp olive oil
1 Tbsp garlic
1/4 Cup chardonnay
2 Cups heavy cream
1/4 Cup shaved Parmesan Cheese
1 TBS chopped parsley
1/2 Cup butter
Salt and white pepper to taste
Directions:
1. In a heated pan add olive oil and cook your garlic (3-5 min)
2. Deglaze with chardonnay and reduce until wine is almost gone. (See below about Deglazing and reducing)
3. Add in cream and let reduce by half.
4. Over low heat stir in parmesan cheese until all the cheese has been melted and smooth.
5. Add in parsley and adjust seasonings.
6. Over low heat stir in butter until melted and blended and smooth.
2. Deglaze with chardonnay and reduce until wine is almost gone. (See below about Deglazing and reducing)
3. Add in cream and let reduce by half.
4. Over low heat stir in parmesan cheese until all the cheese has been melted and smooth.
5. Add in parsley and adjust seasonings.
6. Over low heat stir in butter until melted and blended and smooth.
Combining sauce with the pasta
Putting this to pasta there are a few ways you can go about this.
1. The obvious. Pour the sauce over the pasta.
2. By placing the pasta inside the sauce, and mixing it, then plating.
3. Cook your pasta partially. When there is a few moments left, cook the pasta the rest of the way in the alfredo sauce that you have just created.
Terms:
Terms:
Deglaze
The term “deglaze” is a fancy intimidating word that basically means to pour some cold liquid into a very hot pan to get up all the brown bits stuck to the bottom of the pan. Those brown bits or the “caramelized sugars, carbohydrates and other proteins” are where all the flavours are. Simply pouring a liquid in will dissolve the “goodness” on the bottom of the pan which now becomes your basis for a pan sauce.
Reduction/Reducing
Reducing means just that. I don't mean by placing a tablespoon removing some suace. What you are doing is doing a controlled “boiling a pot dry.” As it remains over the heat, the water and oils will begin to evaporate, however, leaving the majority of the flavour behind in the sauce. Continued stirring as to ensure that the sauce does not begin to burn or stick to the bottom of the pan.
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