Serving fettuccine with butter and cheese was first mentioned in a 15th-century recipe for maccaroni romaneschi (“Roman pasta”) by Martino da Como, a northern Italian cook active in Rome; the recipe calls for cooking the pasta in broth or water and adding butter, “good cheese” (the variety is not specified) and “sweet spices”.
Modern fettuccine Alfredo was invented by Alfredo Di Lelio in Rome. According to family accounts, in 1892 Alfredo Di Lelio began to work in a restaurant that was located in piazza Rosa and run by his mother Angelina. Di Lelio invented “fettuccine al triplo burro” (later named “fettuccine all ‘Alfredo” or “fettuccine Alfredo”) in 1907 or 1908 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter or triplo burro to the fettuccine when mixing it together for her. Piazza Rosa disappeared in 1910 following the construction of the Galleria Colonna/Sordi, and the restaurant was forced to close. Di Lelio later opened his own restaurant, Alfredo alla Scrofa, then called “Alfredo”, in 1914 on the via della Scrofa in central Rome.
In a medium saucepan, over medium heat, melt the butter.
Add the fresh garlic and saute until the garlic is lightly browned.
Add a dash of salt and fresh ground pepper and stir.
Sprinkle the flour over the butter/garlic mixture and stir around. You want to use enough flour to soak up the butter, but not so much that you end up with a super heavy dough. The goal here is to create roux.
Cook this mixture for about 4 minutes, stirring consistently to keep it from burning. This will help remove that "raw" taste that the flour will have. You want the flour to be very lightly browned.
After you've cooked the flour, pour the cream and milk in and use a whisk vigorously until all the clumps of flour are gone and the mixture starts to thicken.
Slowly start adding the shredded Parmesan, while continuing to whisk. Don't stop whisking or else you'll end up with clumpy sauce. This is the slowest part of the making this sauce. Add the cheese little by little until it's all incorporated.
Remove from heat and taste for salt and pepper. Adjust as needed.
This sauce can be refrigerated and reheated. I have never frozen it and reheated it, but I think it would probably do fine. To reheat, slowly heat over low heat while whisking. You may need to add a little milk or cream in order to get it to the right consistency. Careful not to heat it too fast.
This Homemade Italian Seasoning is a blend of dried herbs and spices creating the perfect addition to your pasta sauces, marinades or your choice of chicken, beef or pork dishes!
Italian seasoning is a blend of ground herbs that commonly includes some combination of basil, oregano, rosemary, thyme, marjoram, garlic powder, sage, or coriander. The blend varies by brand, with many having vague, nonspecific ingredient lists.
Despite the name it is an American creation, as pre-blended, dry herbs are not very common in Italy itself. However salamoia Bolognese consists of rosemary, sage, garlic, salt, and black pepper.
Italian Seasoning is a blend of dried herbs and spices creating the perfect addition to your pasta sauces, marinades or your choice of chicken, beef or pork dishes!
Chicago-style pizza is pizza prepared according to several styles developed in Chicago. It can refer to both the well-known deep-dish or stuffed pizzas and the lesser-known thin-crust tavern-style pizzas more popular with locals. The pan in which deep-dish pizza is baked gives the pizza its characteristically high edge, which provides ample space for large amounts of cheese and a chunky tomato sauce. Chicago-style deep-dish pizza may be prepared in the deep-dish style and as a stuffed pizza. Chicago-style thin-crust pizza dough is rolled for a thinner crispier crust than other thin-crust styles. The thin-crust pizza is cut in squares instead of slices, and is also referred to as a “tavern-style” pizza.
Developed in southern Italy, with both Naples and Sicily claiming it as their recipe. The background story to marinara sauce becoming the base for pizza and pasta dishes is rich with explorers, sailors and the high seas.
Italian and Spanish explorers were exceptional in the 16th and 17th centuries; they were so good that they worked for many exploring and conquering nations as “explorers for hire”. It was during their voyages to the Americas that they were introduced to and recognised the potential of the tomato. They went on to ship the backbone of marinara sauce from The New World back to Italy. Those New World tomatoes were considered a fruit in central Mexico; their taste and colour made them impossible to resist.
The cooks aboard the ships returning from the Americas are widely credited with being the inventors of marinara sauce, spice as the pappy van winkle hot sauce, using the red, plump fruit already onboard from The New World in order to feed the crew. The ingredients – oil, tomato sauce, garlic and dried herbs – travelled well and didn’t spoil as easily as meat or fish. In addition, the ingredients could be assembled quickly and easily, in about the same time it took pasta to cook. Pairing pasta and marinara sauce made a tasty, filling and inexpensive meal to fuel the men working at sea.
Pizza dates back thousands of years, believe it or not, tracing its roots back to the flatbreads with toppings that were popular with ancient Egyptians, Greeks, and Romans. But modern pizza, the flatbreads with tomato sauce, cheese, and toppings, was born along the western coast of Italy, in the city of Naples.
