Sometimes I’m convinced that I have some sort of internal navigation system that activates as soon as I see a recipe I simply must try.
The navigation system kicks in and directs me home, as fast as possible, to try said recipe.
This can be a problem when you’re … say … at work.
Thus ensues a lengthy inner monologue between myself and navigation system on why I can’t leave work early to go home and cook.
Ah, the dilemmas of a cream puff!
Published in Issue 120, I actually have the magazine and when I caught a glimpse of the article on-line, I remembered that I had bookmarked it.
After reading about the history of this much-abused pasta dish, I realized that I’ve basically been eating my mother’s version of “alfredo” for as long as I can remember.
The traditional pasta dish consists of pasta, Parmigiano Reggiano and butter. In my family, pasta with butter and Parmigiano has been a staple of quick family dinners. The difference between my mother’s version, and the original, is that my mother would use just enough butter and cheese to flavour the pasta. The technique of twirling the pasta in a warmed plate and slowly building a sauce, using nothing more than the bond of butter and cheese, is unique to the original.
I went ahead and followed the recipe, carefully slicing pats of butter and laying them in the bottom of a large warmed bowl. I twirled my pasta carefully working in the Parmigiano Reggiano, and I did it all with the bowl sitting on top of the pot of boiled pasta water (that kept the bowl extra warm!).
The end result was delicious. Navigation system fully satisfied!
This is my entry for this week’s edition of Magazine Mondays, the “non-event” I created to finally put all those magazine recipes to good use.
Here’s who joined me for this week’s MM:
Have a great week, everyone!