Alfredo is a sauce made from cream tossed with Parmesan cheese and butter destined to accompany pasta. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. It was named by an Italian restaurateur at his restaurant Alfredo on the Via della Scrofa in Rome. Of course, it may be mixed with any other ingredients, such as broccoli, parsley, cream, garlic, shrimp, or chicken.
As the story goes, di Lelio’s restaurant became famous when Mary Pickford and Douglas Fairbanks stopped in and fell in love with the dish “Fettuccine al burro” while on their honeymoon in 1927. To express their gratitude, they gave him a golden fork and spoon along with a photo of them eating in his restaurant. He proudly displayed the photo on the wall. Pickford and Fairbanks served his dish to their friends and associates when they returned to Hollywood. Word about the new dish quickly spread.
Alfredo di Lelio retired in 1938 and sold his restaurant. The new owner kept the restaurant’s name, menu, traditional recipes, photos on the wall, and everything else; as of 2011, the restaurant is still in business under the name Alfredo alla Scrofa.
• 1/4 cup butter
• 1 cup heavy cream
• 1 clove garlic, crushed
• 1 1/2 cups freshly grated
Parmesan cheese
• 1/4 cup chopped fresh parsley
Melt butter in a medium saucepan over medium-low heat. Add cream and simmer for five minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
Use your preferred Pasta ‘cause “you are the chef!”
Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641