NOAH’S EXTRAVAGANT DISHES
Today for independent exploration I created a staple dish from Italy! The origin from this dish comes from Italy from the region of Lazio. Named after Alfredo di Lelio who first created the dish in a restaurant located in Piazza Rosa, the simple dish consisted of fresh fettuccine noodles, tossed with butter and parmesan cheese. As the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta.
I wanted to recreate this dish because I wanted to not only to bring forth a new culture to add to my cooking skills but also to try create that creamy alfredo sauce using a modern recipe.
Which turned out to be my downfall…
Boiling water and adding pasta cooking to al dente
Cooking Chicken on med heat.
I wasn’t able to get a picture of the sauce because there was a lot of trail and error with the sauce as I wanted to try something new and instead of making a roux I would use chicken stock as the base of the sauce.
After cooking the chicken I would add the chicken stock and then add milk. the milk seemed to curdle and would not mix with the stock.
Second Attempt: I tried lowering the heat and and the added the milk first and then added the chicken stock. That made the milk curdle once more.
In the end I used a roux and scratched the chicken stock.
And boom! a simple staple of Italy’s cuisine.
What I learned from this is how to problem solve with quick thinking as I only had a limited amount of time to find out what wasn’t working with my dish and how to adapt from it.