Fettuccine Alfredo
Fettuccine Alfredo ( palafalan jroning basa Italia: [fettut'tʃiːne alˈfreːdo])[1] utawa fettuccine al burro 'fettuccine with butter' [2] minangka salah sawijining jinis olahan pasta Italia fettuccine seger sing dibuwang karo butter lan keju Parmesan ( Basa Italia: pasta al burro e parmigiano).[3][4][5] Nalika keju cair, emulsi cairan kanggo mbentuk saos sing alus lan sugih sing nutupi pasta. Piring kasebut dijenengi miturut Alfredo di Lelio, sing nampilake sajian kasebut ing restoran ing Roma ing wiwitan abad pertengahan nganti pertengahan 20; "upacara" nyiyapake meja kasebut minangka bagean integral saka sajian.[6]
 | |
| Ajangan | Primo (Italian pasta course) |
|---|---|
| Panggonan asal | Italy |
| Tlatah utawa praja | Lazio |
| Olah-olahan nasional gegayutan | United States |
| Digawé | Alfredo di Lelio I (1882–1959) |
| Woworan pokok | Fettuccine, butter, Parmigiano-Reggiano cheese |
| Variasi | In the US – adding broccoli, cream, parsley, garlic, chicken, shrimp, turkey |
 Buku masakan: Fettuccine Alfredo  Médhia: Fettuccine Alfredo | |
Referensi
besut- ↑ "fettuccine" at Collins Dictionary, accessed 2016-11-22 (archive)
- ↑ Amore, Katia (2014-10-13). "Fettuccine al Burro or Fettuccine Alfredo". ITALY Magazine (ing basa Inggris). Dibukak ing 2018-03-15.
- ↑ Carnacina (1975), p. 72–73
- ↑ Waverly Root, The Food of Italy, 1971, p. 86
- ↑ "Fettuccine Alfredo". Giallo Zafferano. Dibukak ing 2 April 2014.
- ↑ Downie, David (2011). Cooking the Roman Way. HarperCollins. kc. 106. ISBN 9780062031099.