I’m defiantly feeling homesick this week for the home I made for myself before coming back to Virginia. It wasn’t the best-case scenario by any means, but Mercato was really the closest to a regular family than I have had in a while. Pete was a great teacher and father figure. He listened to issues, taught us about life and business, and even as he was closing his restaurant, he found us all job with his contacts in the industry. The funniest thing he ever made for us was fettuccini alfredo. He hated making it because in his words it wasn’t real Italian food, and while he’s right as Americans we love the cheesy and creamy pasta.
Alfredo sauce is like bechamel and mornay sauce from France. These French sauces are made with a roux which is made with equal parts butter and flour cooked together on a low heat with addition of heavy cream cooked until thickened. According to my research Fettuccini alfredo was created by a chef named Alfredo in Rome in like 1915. Chef Alfredo made his sauce using garlic, butter, heavy cream, and parmesan cheese.
So, when my mom asked me to make it yesterday afternoon, I made it happily. I make mine as a combination of French and Italian styles. I sauteed onions and mushrooms, baked chicken thighs with oregano and garlic powder, and simmered my heavy cream with a splash of cinnamon on low heat until it was a thick sauce. I like my noodles and sauce separate so I can add as much or as little sauce as I want and baked some garlic bread.
I hope y’all enjoy this week’s blog. As always if you have any questions comments or concerns, please email me or comment below. Be Blessed!!!!
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