Comments on
Fettuccine Alfredo
Scott L. Gresser @Chef_Scotty_G
Wow!!!! Now that is a minimalistic and majestic recipe. My Alfredo cooking style is a bit more ingredient rich, but I wanted to day hi and comment that if restaurants would get back to basics and make these simple yet delicious dishes again, they would get more business. For my seafood fettuccini for example, I prep my Monday sauce first. I use 6 oz. clam base, .5 gallon heavy cream, 1 lemon's juice, 1 lemon's zest, 1 lb parmesan, .5 lb of Romano and .5 lb of mozzerlla. For the made to order ingredients- 1 lb. of julienne zucchini, mushrooms, julienne red peppers n carrots... 1 lb. scored and tenderized squid, 1 lb p n d shrimp, 1 lb sea scallops, halved and 1 lb frozen clams.
Then I cook each plate alaminute by sauteing the veggies and seafood first, deglazing with white wine.
Then I cook each plate alaminute by sauteing the veggies and seafood first, deglazing with white wine.
Scott L. Gresser @Chef_Scotty_G
I use a little bit of some nutty roux to tighten the Mornay sauce.
