“The dish was named after Alfredo Di Lelio, a restaurateur who opened and operated restaurants in Rome, Italy, throughout the early to mid 20th century.” The dish came to America with Italian American immigrants and soon became popular with many and is a main stay of many Italian themed restaurants in the States. The restaurant version is very straightforward a combination of, cream, butter, and parmesan cheese.
Unlike the true version made in restaurants the commercial brand often thicken the sauce with things such as egg, or starch something no restaurateur would ever do. It is for this reason that many commercial brands fall far short on the true flavor of this very simple dish. In fact with many recipes the simple they are the easier they are to mess up by varying away from what makes them work in the first place.
Now that you know how easy it is to make your own authentic style Alfredo sauce at home there is no reason to resort to premade cheap knock offs as they recipe below will show it is so simple it really is not worth selling yourself short on flavor. Other twist on this theme include adding grilled shrimp is a popular version that replace the chicken in this dish with grilled shrimp for a nice seafood version, and of course there is always just plain pasta and sauce version. Try all three and see which your favorite is. Continue reading
Vitello tonnato is one of the most classic Italian appetizers, boasting juicy poached veal with a tuna sauce. This dish is typically served cold and garnished with capers. We are using veal top round, poaching it in a rosemary, bay leaf and sage infused broth, then slicing it thinly and serving a creamy tuna sauce on top. Although you might not imagine meat and seafood to pair that well, this recipe proves if you use the right kinds, they pair amazingly well, with each flavor complementing the other.
This is a popular appetizer in Italian restaurants, and sure to impress when you serve it as the appetizer at your next dinner party. Although the dish is served cold, it is best made just before serving, and if the veal is still slightly warm that is fine. Some people like to cook chopped carrots with the veal then chop them and add them to the dish as a colorful garnish at the end. You could also add olives or parsley sprigs as a garnish, or else simply add a few capers to keep the garnish simple.
Making this dish is very simple since you just need to poach the veal and then, to make the sauce, combine canned tuna with a few other ingredients. Slice the veal thinly, ladle the sauce over it and scatter a few capers over the top, adding any other garnishes you like. The veal should be juicy and easy to slice through, while the sauce offers fresh flavors and complements the veal very nicely. Follow this appetizer with an Italian chicken or fish entrée perhaps, to stay with the Italian theme. Continue reading
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