THE STORY OF FETTUCINE ALFREDO.

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In the 1980’s, fettuccine Alfredo was the favourite dish of up scale Italian restaurants in North America.

However, this dish rich with butter and Parmegiano Reggiano was never prepared the way the inventor Alfredo prepared it. .

North American pseudo-Italian restaurateurs used cream, which was never an ingredient of the original recipe. The authentic fettuccine Alfredo was much lighter than the North American version.

Alfredo di Lelio invented this now famous dish at the beginning of the 20th century in Rome, in the tiny restaurant, which he owned.

The story be it true or not is that after the birth of a son, his wife had lost her appetite. Alfredo tried everything he could think of to coax her to eat as before to no avail. But one day out of desperations he thought of enriching the old recipe fettuccine al burro (fettuccine in butter) by using liberal amounts of butter and grated Parmegiano Reggiano and to his delight his wife liked it, and later his patrons.

Parmegiano Reggiano is an inimitable hard cheese that can only be produced around Parma, Emilia Romagna. It is highly regulated by law. There are other countries

(U SA, Argentina, New Zealand) that produce a cheese resembling Parmegiano and call it by that name but the similarity is their minds, not in the taste and texture of the authentic product.

Alfredo’s fettuccine became famous not only in Rome, but all over Italy, and never outside of it until 1927.

Then George rector, an American restaurateur, writer, gourmet wrote about it in the Saturday Evening Post praising the dish highly.

Eventually, a Hollywood couple on their honeymoon went to Alfredo’s restaurant in Rome to experience the famous dish and were “bitten” by its rich and sumptuous taste and flavour. Upon their return, they set out to promote it. In their frequent parties for the gliteratti in 1943 Alfredo sold his restaurant to one of his waiters and retired but could not cope with the “idle life style:

He opened another restaurant on Piazza Augusto Imperatore, catering to American tourists. Upon their return Americans started asking for the same dish, but local butter did not have the same taste as the Italian version, so many chefs tried to use heavy cream and grated Emmenthal “Americanizing” the original recipe.

The original recipe contains fettuccine, butter, and grated Parmegiano Reggiano, and nothing else.

Here is a version you can try at home, but you must cook it and serve immediately.

At Alfredo’s, it was prepared tableside with great theatre and showmanship.

Yield: four portions

1 lb (453 grams) fettuccine De Checco brand recommended

8 oz. (225 grams) butter, unsalted cut into small patties

8 oz (225 grams) grated Parmegiano Reggiano

Cook the pasta al dente. Drain, reserving a cup of the water in which it was cooked.

Melt butter patties on a large platter, toss pasta and add cheese.

If the pasta looks dry add a little of the reserved water to smoothen it.

Caesar salad as originally invented by a maitre d’hotel in San Diego for a few hungry journalists has also been altered so that the inventor would have difficulty recognizing it today.

The original recipe used romaine lettuce, anchovy fillets, egg yolk, extra virgin olive oil, lemon juice, salt, and pepper, and capers, croutons, chopped parsley, Worcestershire Sauce.

Today, in many restaurants what passes for Caesar salad consists of iceberg lettuce, no anchovy fillets, or extra virgin olive oil, in fact in most cases “manufactured Caesar dressings” is used.

What a shame!!

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Post writer – Hrayr Berberoglu – E-mail – Read his books?
 
Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

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