Jump to content

Fettuccine Alfredo: Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous editNext edit →
Content deleted Content added
VisualWikitext
→In American culture: One notable critic's opinion
→In American culture: American support for traditional recipe.
Line 46: Line 46:


The dish has its enthusiasts among restaurant reviewers. Writing in the ''[[New York Times]]'' in 2018, [[Pete Wells]] said of a specific version, "The Alfredo sauce, sweetly dripping from the fettuccine like rain from a leaf, hit me like a prescription opiate that had been specifically engineered for my opiate receptors. It’s been a long time since I’d had fettuccine Alfredo."<ref>{{cite news | last =Wells | first =Pete | title = Can Fancy Chefs Excel at Fast, Cheap Food? Two Case Studies | newspaper = [[New York Time]] | location = | pages = | language = | publisher = | date =January 23, 2018 | url =https://www.nytimes.com/2018/01/23/dining/pasta-flyer-martina-review.html?unlocked_article_code=1.mU0.2I8H.8kjdfJEovyUG | accessdate =April 21, 2024 }}</ref>
The dish has its enthusiasts among restaurant reviewers. Writing in the ''[[New York Times]]'' in 2018, [[Pete Wells]] said of a specific version, "The Alfredo sauce, sweetly dripping from the fettuccine like rain from a leaf, hit me like a prescription opiate that had been specifically engineered for my opiate receptors. It’s been a long time since I’d had fettuccine Alfredo."<ref>{{cite news | last =Wells | first =Pete | title = Can Fancy Chefs Excel at Fast, Cheap Food? Two Case Studies | newspaper = [[New York Time]] | location = | pages = | language = | publisher = | date =January 23, 2018 | url =https://www.nytimes.com/2018/01/23/dining/pasta-flyer-martina-review.html?unlocked_article_code=1.mU0.2I8H.8kjdfJEovyUG | accessdate =April 21, 2024 }}</ref>

Some American food writers for prestigious food publications continue to recommend that home cooks do their best to try to duplicate the original 1920's Roman version. For example, writing in [[Bon Appétit]], Carla Lalli Music wrote, "American cooks added heavy cream or half-and-half to thicken and enrich the sauce. To each their own, but no authentic fettuccine Alfredo recipe should include cream (because it dulls the flavor of the cheese)."<ref>{{cite news | last =Music | first =Carla Lalli | title =Fettuccine Alfredo | newspaper =[[Bon Appétit]] | location = | pages = | language = | publisher = | date =March 26, 2024 | url = https://www.bonappetit.com/recipe/fettuccine-alfredo| accessdate =April 21, 2024 }}</ref>


==Traditional preparation==
==Traditional preparation==

Revision as of 06:32, 22 April 2024

Fettuccine Alfredo
TypePasta dish
Course
Place of originItaly
Region or stateRome, Lazio
Associated cuisineItalian-American, Global cuisine
Created byAlfredo di Lelio (1882–1959)
Main ingredientsFettuccine, butter, Parmesan cheese
VariationsPrimarily US additions: cream, chicken, broccoli, parsley, garlic, shrimp, turkey, salmon
Similar dishespasta al burro (Italy)

Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is an Italian-style pasta dish which is a well known staple of Italian-American cuisine. It is made with fettuccine noodles, butter, cream, and Parmesan cheese. As the cheese is mixed with freshly cooked, warm fettuccine, it melts and emulsifies to form a smooth, rich cheese sauce coating the noodles.[1] In the United States, it is sometimes served with chicken or other ingredients on top, to make it into a main course.[2]

The dish is named for Alfredo Di Lelio, a Roman restauranteur who is credited with its invention and popularisation in the early to mid-20th century.[2] His elaborate tableside service was an integral part of the dish.[3] Fettuccine Alfredo is based on a traditional Italian preparation commonly known as fettuccine al burro ('fettuccine with butter'), pasta burro e parmigiano ('pasta with butter and Parmesan'), or simply pasta in bianco ('plain white pasta').[4][5] These Italian recipes generally do not include cream, and are not topped with other ingredients, nor is the recipe called "Alfredo".[6]

History

Roman origins

In Italy, the combination of pasta with butter and cheese dates to at least the 15th-century, when it was mentioned by Martino da Como, a northern Italian cook active in Rome;[7] this recipe for "Roman macaroni" (Template:Lang-it) calls for cooking pasta in broth or water and adding butter, "good cheese" (the variety is not specified) and "sweet spices".[8]

Modern fettuccine Alfredo was invented by Alfredo Di Lelio in Rome. According to family lore, in 1892 Alfredo began to work in a restaurant located in piazza Rosa that was run by his mother Angelina. He cooked his first "fettuccine with triple butter" (Template:Lang-it – later called fettuccine all'Alfredo, and eventually "fettuccine Alfredo")[1] in 1907 or 1908 in an effort to entice his convalescent wife, Ines, to eat after giving birth to their first child Armando.[9][10][11] After piazza Rosa was condemned to make way for the construction of the Galleria Colonna[12] and the restaurant was forced to close (c. 1910), Di Lelio opened his own restaurant "Alfredo" on the via della Scrofa (c. 1914).

This act of mixing the butter and cheese through the noodles becomes quite a ceremony when performed by Alfredo in his tiny restaurant in Rome. As busy as Alfredo is with other duties, he manages to be at each table when the waiter arrives with the platter of fettuccine to be mixed by him. As a violinist plays inspiring music, Alfredo performs the sacred ceremony with a fork and spoon of solid gold. Alfredo does not cook noodles. He does not make noodles. He achieves them.

In the late 1920s and early 1930s, the American food writer and restaurateur George Rector wrote about "Alfredo's noodles", describing in detail the restaurateur's elaborate tableside preparation ceremony; he did not give the dish a specific name. In a later account, Rector mentions the addition of accompanying violin music and golden tableware[14] (which bear the inscription "To Alfredo the King of the noodles" and are said to have been a gift of the American actors Mary Pickford and Douglas Fairbanks in gratitude for Alfredo's hospitality).[6][1][15][16] In 1943 Di Lelio sold the restaurant to two of his waiters.[17]

After the war, in 1950, Di Lelio opened a new restaurant with his son Armando in piazza Augusto Imperatore.[18][19] He vigorously promoted the restaurant and his signature dish, creating a celebrity wall of humorous fettuccine themed photographs showing himself (with his noodles and gold cutlery) serving dignitaries, politicians, famous musicians and film stars such as James Stewart, Bob Hope, Anthony Quinn, Bing Crosby, Gary Cooper, Jack Lemmon, Ava Gardner, Tyrone Power, Sophia Loren, Cantinflas, and many others.[20]

Both the original restaurant (now called Alfredo alla Scrofa), and the post-war iteration (know as Il vero Alfredo and still run by the Di Lelio family) serve "Fettuccine Alfredo" and are said to compete vigorously, with escalating puffery (e.g., "the king of fettuccine", "the real king of fettuccine", "the magician of fettuccine", "the emperor of fettuccine", "the real Alfredo", etc.).[17][citation needed] The dish was so well known that Di Lelio was invited to demonstrate it both in Italy and abroad.[17] Di Lelio was made a Cavaliere dell'Ordine della Corona d'Italia.[14][21][better source needed] Fettuccine Alfredo is not widely know in Italy, despite its worldwide renown.[6] Writing in the New York Times in 1981, Paul Hoffman reported that there were about 50 restaurants in Rome selling similar fettucine dishes, mostly billed as "fettuccine alla Romana", which Hoffmann called "one of the most tempting and at the same time simplest pasta specialties."[22]

In American culture

The dish has long been popular with Americans, who, when in Rome, often seek out its historical origins.[2][23] Alfredo's noodles have been extolled in multiple magazines and guidebooks since as early as the 1920s and 1930s,[21][24][16] and Sinclair Lewis's 1922 novel Babbitt makes reference to "a little trattoria on the Via della Scrofa where you get the best fettuccine in the world".[25]

In 1966, the Pennsylvania Dutch Noodle Company started marketing their dried "fettuccine egg noodles", which included a recipe on the package for an Alfredo sauce including cream and Swiss cheese, as well as Parmesan cheese and butter.[26]

The two largest chains of full-service Italian-American restaurants are Olive Garden and Carrabba's. Both serve the dish and advertise it widely.[27] A smaller chain, Il Fornaio, which says that its goal is to "provide our guests with the most authentic Italian experience outside of Italy", does not serve Fettucine Alfredo.[28]

The dish has its enthusiasts among restaurant reviewers. Writing in the New York Times in 2018, Pete Wells said of a specific version, "The Alfredo sauce, sweetly dripping from the fettuccine like rain from a leaf, hit me like a prescription opiate that had been specifically engineered for my opiate receptors. It’s been a long time since I’d had fettuccine Alfredo."[29]

Some American food writers for prestigious food publications continue to recommend that home cooks do their best to try to duplicate the original 1920's Roman version. For example, writing in Bon Appétit, Carla Lalli Music wrote, "American cooks added heavy cream or half-and-half to thicken and enrich the sauce. To each their own, but no authentic fettuccine Alfredo recipe should include cream (because it dulls the flavor of the cheese)."[30]

Traditional preparation

The fame of the dish, called on Alfredo's menus maestosissime fettuccine all'Alfredo (lit. 'most majestic Alfredo-style fettuccine'), comes largely from the "spectacle reminiscent of grand opera" of its preparation at table at his restaurant in Rome,[4] as described in 1967:

[The fettuccine] are seasoned with plenty of butter and fat Parmesan, not aged, so that, in a ritual of extraordinary theatricality, the owner mixes the pasta and lifts it high to serve it, the white threads of cheese gilded with butter and the bright yellow of the ribbons of egg pasta offering an eyeful for the customer; at the end of the ceremony, the guest of honor is presented the golden cutlery and the serving dish, where the blond fettuccine roll around in the pale gold of the seasonings. It's worth seeing the whole ceremony. The owner, son of old Alfredo and looking exactly like him, ... bends over the great skein of fettuccine, fixes it intensely, his eyes half-closed, and dives into mixing it, waving the golden cutlery with grand gestures, like an orchestra conductor, with his sinister upwards-pointing twirled moustache dancing up and down, pinkies in the air, a rapt gaze, flailing elbows.[17]

Recipes attributed to Di Lelio only include three ingredients: fettuccine, young Parmesan cheese and butter.[14][16][17] Yet there are various legends about the "secret" of the original Alfredo recipe: some say oil is added to the pasta dough, others that the noodles are cooked in milk.[31]

Fettuccine Alfredo, minus the spectacle, has now become ubiquitous in Italian-style restaurants outside Italy, although in Italy this dish is usually called simply "fettuccine al burro".[5][32]

Alfredo sauce

In the United States, brands such as Ragú, Trader Joe's, Whole Foods Market, Bertolli, Kroger, Classico, Prego, Rao's, Newman's Own, Signature Select and Saclà sell shelf stable Alfredo sauces in glass jars for home cooks. Giovanni Rana and Buitoni sell fresh Alfredo sauces in plastic tubs that must be refrigerated. These sauces are at various price and quality levels, and are often reviewed in food related publications.[33][34][35]

In 2020, the Alfredo alla Scrofa restaurant began offering its own bottled version of "Salsa Alfredo", promoted as using only the highest quality ingredients.[36] It contains Parmigiano Reggiano (43%), water, butter, rice flour, and sunflower seed oil, and no cream.[37]

See also

Media related to Fettuccine Alfredo at Wikimedia Commons Alfredo Sauce at the Wikibooks Cookbook subproject

References

  1. ^ a b c Carnacina & Buonassisi 1975, pp. 72–73
  2. ^ a b c Cesari, Luca (26 January 2023). "The Invention of Fettuccine Alfredo: A Love Story". Literary Hub. Retrieved 20 April 2024.
  3. ^ Downie 2011, p. 106
  4. ^ a b Root 1971, p. 86
  5. ^ a b "Fettuccine Alfredo". Giallo Zafferano. Retrieved 18 April 2024.
  6. ^ a b c Cesari, Luca (24 September 2023). "Lo strano caso delle Fettuccine Alfredo, il piatto quasi sconosciuto in Italia e famoso negli Usa" [The strange case of Fettuccine Alfredo, an almost unknown dish in Italy that's famous in America]. Gambero Rosso (in Italian). Retrieved 18 April 2024.
  7. ^ Annalisa Zordan (29 May 2016). "Fettuccine Alfredo. Come si preparano e chi le ha inventate" (in Italian). GamberoRosso. Retrieved 22 November 2021.
  8. ^ de Rossi, Martino. Libro de Arte Coquinaria. pp. s.v.
  9. ^ "Alfredo 1914". alfredo1914.com. web. Retrieved 6 September 2017.
  10. ^ "La Storia". il vero Alfredo (in Italian). web. Retrieved 6 September 2017.
  11. ^ Carnacina (1975). Roma in Cucina. pp. 72–73.
  12. ^ "Piazza Rosa, Roma". info.roma.it (in Italian). Retrieved 20 April 2024.
  13. ^ George Rector, a la Rector: Unveiling the Culinary Mysteries of the world-famous George Rector, 1933p. 39
  14. ^ a b c George Rector, "A Cook's Tour", Saturday Evening Post, November 19, 1927, p. 14, 52, 54, 56, 58 snippet
  15. ^ "Fettuccine Alfredo Day: lo storico ristorante festeggia annunciando la nuova apertura in Arabia Saudita". Corriere della Sera (in Italian). 7 February 2024. Retrieved 18 April 2024.
  16. ^ a b c Barry Popik, "Fettuccine Alfredo", February 14, 2009 [1]
  17. ^ a b c d e 'frasi' [pseudo. of Francesco Simoncini?], Ristoranti a Roma, A.B.E.T.E. 1967, p. 99
  18. ^ "Mausoleo e piazza di Augusto Imperatore | sovraintendenzaroma". sovraintendenzaroma.it. Retrieved 20 April 2024.
  19. ^ Somma, Marianna (20 February 2024). "Storia delle Fettuccine Alfredo, il più famoso piatto italo-americano" [The history of Fettuccine Alfredo, the most famous Italian-American dish]. Wine and Food Tour (in Italian). Retrieved 18 April 2024.
  20. ^ Mariani & Bastianich 2011, p. 79
  21. ^ a b Edward Manuel Newman, Seeing Italy, 1927, p. 176
  22. ^ Hoffmann, Paul (1 November 1981). "Fettucine - A Food Fit for a Duchess". New York Times. Retrieved 21 April 2024.
  23. ^ Mariani, John. "Why Fettuccine All'Alfredo Is One Of The World's Greatest Simplest Dishes". Forbes. Retrieved 19 April 2024.
  24. ^ Harper's Bazaar, 67, 1933, p. 52
  25. ^ Sinclair Lewis, Babbitt, 1922, p. 196: "there's a little trattoria on the Via della Scrofa where you get the best fettuccine in the world"
  26. ^ Todd Coleman, "The Real Alfredo", Saveur, April 13, 2009
  27. ^ Demarest, Abigail Abesamis (13 October 2023). "I ordered the same meal from Olive Garden and Carrabba's, and the winner blew me away with generous portions". Business Insider. Retrieved 21 April 2024.
  28. ^ "About Us". Il Fornaio Cucina Italiana. Il Fornaio. Retrieved 21 April 2024.
  29. ^ Wells, Pete (23 January 2018). "Can Fancy Chefs Excel at Fast, Cheap Food? Two Case Studies". New York Time. Retrieved 21 April 2024.
  30. ^ Music, Carla Lalli (26 March 2024). "Fettuccine Alfredo". Bon Appétit. Retrieved 21 April 2024.
  31. ^ Doris Muscatine, A Cook's Tour of Rome, New York: Charles Scribers' Sons, 1964, p. 126
  32. ^ Mariani & Bastianich 2011[page needed]
  33. ^ Avasthi, Suruchi (14 March 2024). "I Tried 9 Grocery Store Alfredo Sauces: This Is the One I'll Always Have in My Pantry". Camille Styles. Retrieved 21 April 2024.
  34. ^ Mattisan, Lindsay D. (29 November 2022). "14 Jarred Alfredo Sauce Brands To Buy In 2023, Ranked Worst To Best". TastingTable. Retrieved 21 April 2024.
  35. ^ Skladany, Joey (17 March 2023). "I tried 8 jarred alfredo sauces and the winner is a true dairy queen: The winner of this taste test is a creamy, dreamy jar of goodness". Today. Retrieved 21 April 2024.
  36. ^ "La Salsa Alfredo arriva a casa in barattolo. Idea del mitico ristorante romano delle Fettuccine", Gambero Rosso, May 9, 2020
  37. ^ "Salsa Alfredo", web site of Alfredo alla Scrofa [2]

Bibliography

Retrieved from "https://en.wikipedia.org/w/index.php?title=Fettuccine_Alfredo&oldid=1220170427"