Interesting Take on Alfredo

kuan

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I asked my friend Paul Goldfield who lives in Rome ( http://paulgoldfield.wordpress.com/author/paulgoldfield/ ) about Alfredo.  So he asked some of the cooks around him and he sends me this one interpretation:

Grated Parmaggiano, grated Fontina, and a very small amount of Gorgonzola dolce.

The cheeses are melted separately then combined.

Then add cream (or butter)

Add a small amount of pasta water to combine the cream and cheeses together.

And here I thought I was going to put an end to the debate!  :D :D
 
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No it's Italian. Those guidos will probably give Catherine Di Medici the credit or some dive this chick ate at.

The American version is different then theirs. I assume the american is made like a cheese sauce so it can sit for a bit in the window. The Italian is basically garnished with mixed cheeses. I can remember always drinking Sambucca or something like that to break the cheeses down. Like Fondue. Capish?
 
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Supposidly it was invented at Alfreddo's Restaurant in Rome. I . wasn't their then so I can't attest to it.   The American version is simply a take off on a Mornay Sauce.
 

kuan

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I was surprised at the Gorgonzola dolce.  I can see Fontina but Gorgonzola?  Guess I'll just have to try it.  I think what this means is that even in Italy there's a wide range of interpretations regarding Alfredo.
 
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The cheeses are melted separately then combined.
Kuan, thanks for the information. How do you go about melting those cheeses? Three saucepans, put grated cheese on low heat until melted, then combine? 

What difference do you think it would make compared to, say, melt the butter in a single saucepan and add all three grated cheeses directly in the warm butter until melted? 
 

kuan

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Kuan, thanks for the information. How do you go about melting those cheeses? Three saucepans, put grated cheese on low heat until melted, then combine? 

What difference do you think it would make compared to, say, melt the butter in a single saucepan and add all three grated cheeses directly in the warm butter until melted? 
Good question.  I will have to ask.  I think it might mean added one at a time to the cream and then pasta water added to the cream and then all of that is tossed together with the pasta?

Sometimes stuff is lost in translation.
 
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I believe that if cheeses were added to just butter and melted , butter with its low smoke point would brown before cheese melt. I cheeses are added to hot pasta,  pasta water .butter. and or cream. they will melt without browning, just by pastas heat holding capabilities.
 

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