FETTUCCINE ALFREDO: the Roman recipe
They were born in the early 1900s in a trattoria in Rome, and their name tells the story of a small, infinite gesture: taking care of each other, as you can and with what you have available. Alfredo Di Lelio had just become a father, his wife Ines had just given birth to their first child and in order to help her regain strength, the cook prepared a pasta dish that was so good that she suggested adding it to their menu.
However, the story of Fettuccine Alfredo was just at the beginning. No one could have imagined that this recipe would be "adopted" by a couple of Hollywood actors and taken across the ocean. Who knows if Alfredo would have ever dared to dream that his dish, born out of love, would conquer thousands of people on the other side of the planet.
Is this not, after all, one of the magical powers of cooking? It can cancel distances and differences, reminding us that even the smallest gestures can change the world.
Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: 4
Ingredients:
400 g of dry fettuccine or tagliatelle pasta
200 g of Parmigiano Reggiano DOP 24 months EMILIA FOOD LOVE
150 g of butter
Black pepper
Method
- Grate the Parmigiano Reggiano cheese until you get the indicated amount and set it aside.
- Bring a large pot of salted water to a boil, then add the fettuccine and cook them for a couple of minutes.
- Meanwhile, heat half of the butter in a large skillet and add a ladle of boiling water, taken from the pasta cooking water.
- Drain the fettuccine, place them in the skillet and immediately add two more ladles of cooking water along with the remaining butter cut into chunks.
- Finish cooking the pasta, allowing the added liquid to be absorbed.
- When the pasta is nice and creamy, whisk with Parmigiano Reggiano cheese and another ladle of boiling water.
- Serve immediately with a generous sprinkling of freshly ground black pepper.
Tip
For a gradually more intense and bold flavor, try replacing the Parmigiano Reggiano DOP 24 months with longer aging options like 36, 48, 60, or even 72 months.
PANCAKES with Nectarines in Syrup and Nocciomiele
A centuries old treat was transformed forever thanks to the simple and brilliant idea of adding one small ingredient. Thanks to leavening, the pancake developed its unmistakably fluffy texture and earned the worldwide fame it enjoys today.
Our Pancakes with Nectarine Peaches in Syrup and Nocciomiele celebrate both tradition and the versatility of this beloved treat, which always finds a way to feel new and, inevitably, irresistible.
Chocolate ICE CREAM SANDWICH with gianduia spread
There are recipes whose origins remain a mystery, and others whose stories are known down to the very last detail. The Ice cream sandwich belongs to the second group. It was created by the Italian gelato maker Alessandro Tortoni in a Parisian café at the beginning of the 19th century.
There may be no mystery behind its origins, but there's plenty of flavor and just as much fame behind this refreshing dessert. Our version combines chocolate ice cream, Gianduia Spread, and toasted hazelnut pieces to bring you right back to those carefree summer afternoons.
Strawberry TIRAMISU
A traditional dessert or a dessert in a glass? Having to choose would be a shame, but fortunately, when creativity meets culinary tradition, delicious new ideas are born.
Today, we are sharing a delightful Strawberry Tiramisu. Light, colorful, and irresistible, it is incredibly easy to make while delivering a truly beautiful presentation!