Wednesday, 20 August 2014

Pasta in White Sauce !



Hi Guyzz,

I am meeting you today with a mouth watering and delicious recipe.. Pasta in White Sauce. White sauce is actually called ALFREDO sauce.. invented by Alfredo Di Lelio and his signature dish Fettuccine Alfredo named after him. 

The actual recipe is very  simple with just three awesome ingredients which makes the dish heavenly.. BUTTER.. CREAM... PARMESAN. These three makes the original alfredo sauce and the cooked pasta is tossed in it. But it is highly calorific and the sauce is being modified variantly across many countries.

As a low calorie alternative to the original alfredo sauce , milk + flour is used in place of the cream. I have used both milk+flour and also a little cream instead of using only cream for the recipe. 

As a substitute for Parmesan, cheddar cheese or shredded Mozzarella cheese can be used. But parmesan tastes definitely unique.
I will post the original Fettucine Alfredo recipe soon :)


INGREDIENTS
150 gms pasta (any shape)
2 tbsp butter
1 tbsp all purpose flour (Maida)
1 cup milk
1/2 cup Double Cream(Optional)
2 tbsp grated parmesan cheese
a pinch of Dried herbs (Italian Seasoning)
Chilli Flakes (optional)
Crushed pepper

Optional Vegetables
10 Broccoli Florets
3 Mushrooms (Medium sized)
few chopped red bell peppers
2 tblsp sweet corn.


STEPS
  • Boil the pasta in salted boiling water with a tsp of oil so that they don't stick. Stir in between until it is cooked al-dente (cooked firm).
  • Mix 1 tbsp of maida (all purpose flour ) and little milk and keep ready.
  • (The actual recipe calls for sauteing the flour in butter and then adding milk slowly with continuous stirring. But this process is very much tricky and mostly forms lumps of flour. Hence to make it easy mix the maida with little milk before adding to the hot pan)


  • Adding vegetables to this dish is purely optional as just the pasta with this sauce tastes delicious. But no harm in adding a few colorful veges.. if not for the vegetables just the sweetcorn and mushroom blend well with the white sauce. 
  • I microwaved the corn and broccoli until they are cooked. You can cook them in boiling water too.
  • Heat a pan and add a tsp of butter. Add the roughly chopped mushrooms and saute till they leave water. Add the red bell peppers, and saute for another minute. Now add the cooked broccoli and corn. Sprinkle some salt and toss for a minute.Transfer to a plate and keep aside.



  • In the same pan, add more butter and once it melts pour in the flour-milk mixture and stir well. Keep the flame very low as it will thicken very soon and tend to form lumps. 
  • Add the remaining milk and  keep stirring..the flour gets cooked and the sauce thickens.



  • Add chilli flakes(optional) and crushed pepper to the sauce and mix well. Now add the cream and mix well. (The more cream you add the more it is tasty.. creamy .... and yummy,., :) 



  • Add the grated parmesan cheese and stir in till the cheese melts and a nice aroma wafts. Then add the cooked pasta and the veges and mix well



  • Cook for a minute or two on low flame and then add a pinch of dried herbs. Mix well and switch off the flame. 
  • (If you feel the sauce is thinner then cook for another couple of minutes. In the pic you can see more sauce in the pan and the pasta swimming in the sauce. I personally like more sauce and slurping it with spoon.. Some people keep the sauce less and just coat the pasta with sauce. It is upto you! )



  • Transfer to a serving bowl and sprinkle some grated Parmesan.. it indeed smells divine. I ate the whole bowl myself.. :P




See you soon with another delicious recipe. 

With Love,

4 comments:

  1. Yummy looking pasta
    . Well explained

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  2. HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO”, NOW SERVED BY THE GRANDNEPHEW, INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

    With reference of your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This trattoria is “the birthplace of fettuccine all’Alfredo”.
    Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in a street in central Rome, after leaving the restaurant of his mother Angelina.
    In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), which is now managed by his nephews Ines, with the famous “gold cutlery”” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the site of “Il Vero Alfredo” (in which there are also news about franchising) .
    I must clarify that other restaurants "Alfredo" in Rome (as Alfredo’s Gallery or Alfredo alla scrofa) do not belong to the family tradition of "Il Vero Alfredo" in Rome.
    I inform you that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Ines Di Lelio

    ReplyDelete
    Replies
    1. THanks for stopping by and leaving this valuable info. Very glad to know the history of ALfredo sauce. Being an Indian i have a love for Italian and will definitely visit Il Vero Alfredo when i come to Italy.

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