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That is incorrect, Alfredo Sauce was developed in Rome by Alfredo Di Lelio in 1882.
Cream sauces are common in Northern Italian food preparation due to the availability of ample cream and milk in the northern states of Italy.
Just because it was created by an Italian doesn't mean that it is Italian. If you go to Italy hoping to have fettuccini alfredo, you're going to be largely disappointed, unless you go to some place that panders to American tourists.
love good Alfredo sauce but out of the jar or can forget it. I am going to use it as a white sauce on the froen pizza we are having on Moms day. Only using it as one granddaughter doesn't like tomato sauce on her pizza so am doing a veggy pizza for her with a little extra sauce.
Hurtfordshire, don't want to argue this issue but yes, in NO Italy they do use a lot of white sauce. Maybe not actually Alfedo but white sauces, very similar.
If it wasn't very good, why use it in something else?
And by the way, if you leave the Italian cooking to the Italians, you're not going to get alfredo sauce. It isn't Italian.
...and there's the right answer!
Throw out that disgusting jar of white glue and did you see those ingredients?!
In 1914, one particular upset stomach originated what we now know as fettuccine alfredo. Alfredo di Lelio ran a restaurant on the Via della Scrofa in Rome. His wife Ines was pregnant with their second child, and the pregnancy caused her terrible nausea. Unable to keep much down, Alfredo made Ines a dish of plain pasta, pasta in bianco, or white pasta. He tossed the fresh-made pasta with butter and Parmesan.
You can do this.. you can hop the fence to a higher standard of eating.. we beleive in you!
I can't see using it to ruin another meal if you don't like it.
However, it is good on Milanesa (thin pounded chicken or turkey, breaded with crumbs and fried crispy) or Schnitzel (pork cutlets, pounded thin, breaded with crumbs and fried crispy).
It's good on steamed cauliflower.
It is good as a substitute for pizza sauce.
It's good as the sauce for frozen batter fried fish, layered with a few fire roasted red peppers, and lots of mozzarella cheese and baked as a casserole. You have to bake the fish to crisp the batter before layering the casserole.
Place some pork chops or boneless chicken breasts into a baking dish, top with a bunch of sliced fresh mushrooms and a generous amount of thinly sliced onion. top it with Alfredo, cover with foil and bake until the meat is done.
Butter some filo dough, stuff with steamed cauliflower, sauteed onions and alfredo sauce. Bake until the filo is browned and crispy. (I make this with cheese and white sauce, but Alfredo should work well)
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