Simple Satisfying Broccoli and Pasta Alfredo

Sep 05, 2011 21:20

Made this for dinner the other night and it was very satisfying. Quick and easy vegetarian dish to throw together.

Ingredients1 large broccoli crown per person ( Read more... )

Leave a comment

Comments 2

(The comment has been removed)

nicodemusrat September 6 2011, 15:38:53 UTC
Yes, that's the origin, I believe. I (as generic American speaker) would consider that more of a primavera presentation.

Here, Alfredo has evolved into a white sauce with cheese, so what you probably know as a Mornay sauce. Possibly a little thinner in consistency than Mornay.

Great question, by the way. :) I think this might be a case where there's a distinction between actual Italian and Italian-American. Dunno.

Reply

zealianbadass September 7 2011, 02:54:19 UTC
hm. Interesting thought. Alfredo is typically defined by Parmesan (and its source, parmigiano reggiano) Mornay tends to favor somewhat softer cheeses- the standby being gruyére.

Hard-grating cheeses like Parm don't showcase as heavily since they're not very french ;x plus they're harder to blend in, and can break the emulsion faster.

S'why you can't reheat that nice Tortellini Alfredo you got when you went out. You get a separated mess of dairy chunks and oil. Blech.

My go-to easy alfredo is just heavy cream, grated parm, and a few eggs tempered in to thicken it up. (dammit now I'm hungry)

Reply


Leave a comment

Up