Fettuccine Alfredo: Béda antara owahan

Saka Wikipédia Jawa, bauwarna mardika basa Jawa
Konten dihapus Konten ditambahkan
Wiwik P (parembugan | pasumbang)
Digawé kanthi mertal kaca "Fettuccine Alfredo"
 
Sunshroom17 (parembugan | pasumbang)
Tanpa ringkesan besutan
 
Larik 1: Larik 1:


{{Infobox food|name=Fettuccine Alfredo|alternate_name=|image=The Only Original Alfredo Sauce with Butter and Parmesano-Reggiano Cheese.png|caption=<!-- Plate of fettuccine Alfredo -->|country=[[Italy]]|region=[[Lazio]]|national_cuisine=United States|creator=Alfredo di Lelio I (1882–1959)|course=[[Meal structure in Italy#Primo|Primo]] (Italian pasta course)|main_ingredient=[[Fettuccine]], [[butter]], [[Parmigiano-Reggiano|Parmigiano-Reggiano cheese]]|variations=In the US – adding [[broccoli]], [[cream]], [[parsley]], [[garlic]], [[chicken (food)|chicken]], [[shrimp]], [[Turkey (bird)|turkey]]|calories=|other=}}'''Fettuccine Alfredo''' ( {{IPA-it|fettut'tʃiːne alˈfreːdo}} ) <ref>[http://www.collinsdictionary.com/dictionary/italian-english/fettuccine "fettuccine"] at ''[[Collins Dictionary]]'', accessed 2016-11-22 ([https://web.archive.org/web/20131010134045/http://www.collinsdictionary.com/dictionary/italian-english/fettuccine archive])</ref> utawa '''fettuccine al burro''' 'fettuccine with butter' <ref>{{Cite news|url=http://www.italymagazine.com/recipe/fettuccine-al-burro-or-fettuccine-alfredo|title=Fettuccine al Burro or Fettuccine Alfredo|last=Amore|first=Katia|date=2014-10-13|work=ITALY Magazine|access-date=2018-03-15|language=en}}</ref> minangka salah sawijining jinis olahan [[pasta]] [[Olahan Itali|Italia]] fettuccine [[Pasta|seger sing]] dibuwang karo [[Mertéga|butter]] lan [[Parmigiano-Reggiano|keju Parmesan]] ( ''{{Basa-it|pasta al burro e parmigiano}}'' ). <ref name="cb72">Carnacina (1975), p. 72–73</ref> <ref name="root">Waverly Root, ''The Food of Italy'', 1971, p. 86</ref> <ref name="zafferano">{{Cite web|url=http://ricette.giallozafferano.it/Fettuccine-Alfredo.html|title=Fettuccine Alfredo|publisher=Giallo Zafferano|access-date=2 April 2014}}</ref> Nalika keju cair, emulsi cairan kanggo mbentuk [[Saos|saos sing]] alus lan sugih sing nutupi pasta. Piring kasebut dijenengi miturut Alfredo di Lelio, sing nampilake sajian kasebut ing restoran ing [[Roma]] ing wiwitan abad pertengahan nganti pertengahan 20; "upacara" nyiyapake meja kasebut minangka bagean integral saka sajian. <ref name="downie">{{Cite book|url=https://books.google.com/books?id=yvMf8Y4TWSoC&pg=PA106|title=Cooking the Roman Way|last=Downie|first=David|publisher=HarperCollins|year=2011|isbn=9780062031099|page=106}}</ref>
{{Infobox food|name=Fettuccine Alfredo|alternate_name=|image=The Only Original Alfredo Sauce with Butter and Parmesano-Reggiano Cheese.png|caption=<!-- Plate of fettuccine Alfredo -->|country=[[Italy]]|region=[[Lazio]]|national_cuisine=United States|creator=Alfredo di Lelio I (1882–1959)|course=[[Meal structure in Italy#Primo|Primo]] (Italian pasta course)|main_ingredient=[[Fettuccine]], [[butter]], [[Parmigiano-Reggiano|Parmigiano-Reggiano cheese]]|variations=In the US – adding [[broccoli]], [[cream]], [[parsley]], [[garlic]], [[chicken (food)|chicken]], [[shrimp]], [[Turkey (bird)|turkey]]|calories=|other=}}'''Fettuccine Alfredo''' ( {{IPA-it|fettut'tʃiːne alˈfreːdo}})<ref>[http://www.collinsdictionary.com/dictionary/italian-english/fettuccine "fettuccine"] at ''[[Collins Dictionary]]'', accessed 2016-11-22 ([https://web.archive.org/web/20131010134045/http://www.collinsdictionary.com/dictionary/italian-english/fettuccine archive])</ref> utawa '''fettuccine al burro''' 'fettuccine with butter' <ref>{{Cite news|url=http://www.italymagazine.com/recipe/fettuccine-al-burro-or-fettuccine-alfredo|title=Fettuccine al Burro or Fettuccine Alfredo|last=Amore|first=Katia|date=2014-10-13|work=ITALY Magazine|access-date=2018-03-15|language=en}}</ref> minangka salah sawijining jinis olahan [[pasta]] [[Olahan Itali|Italia]] fettuccine [[Pasta|seger sing]] dibuwang karo [[Mertéga|butter]] lan [[Parmigiano-Reggiano|keju Parmesan]] ( ''{{Basa-it|pasta al burro e parmigiano}}'').<ref name="cb72">Carnacina (1975), p. 72–73</ref><ref name="root">Waverly Root, ''The Food of Italy'', 1971, p. 86</ref><ref name="zafferano">{{Cite web|url=http://ricette.giallozafferano.it/Fettuccine-Alfredo.html|title=Fettuccine Alfredo|publisher=Giallo Zafferano|access-date=2 April 2014}}</ref> Nalika keju cair, emulsi cairan kanggo mbentuk [[Saos|saos sing]] alus lan sugih sing nutupi pasta. Piring kasebut dijenengi miturut Alfredo di Lelio, sing nampilake sajian kasebut ing restoran ing [[Roma]] ing wiwitan abad pertengahan nganti pertengahan 20; "upacara" nyiyapake meja kasebut minangka bagean integral saka sajian.<ref name="downie">{{Cite book|url=https://books.google.com/books?id=yvMf8Y4TWSoC&pg=PA106|title=Cooking the Roman Way|last=Downie|first=David|publisher=HarperCollins|year=2011|isbn=9780062031099|page=106}}</ref>


== Referensi ==
== Referensi ==

Révisi wekasan kala 23 Januari 2021 04.06

Fettuccine Alfredo
AjanganPrimo (Italian pasta course)
Panggonan asalItaly
Tlatah utawa prajaLazio
Olah-olahan nasional gegayutanUnited States
DigawéAlfredo di Lelio I (1882–1959)
Woworan pokokFettuccine, butter, Parmigiano-Reggiano cheese
VariasiIn the US – adding broccoli, cream, parsley, garlic, chicken, shrimp, turkey
Buku masakan: Fettuccine Alfredo  Médhia: Fettuccine Alfredo

Fettuccine Alfredo ( palafalan jroning basa Italia: [fettut'tʃiːne alˈfreːdo])[1] utawa fettuccine al burro 'fettuccine with butter' [2] minangka salah sawijining jinis olahan pasta Italia fettuccine seger sing dibuwang karo butter lan keju Parmesan ( Basa Italia: pasta al burro e parmigiano).[3][4][5] Nalika keju cair, emulsi cairan kanggo mbentuk saos sing alus lan sugih sing nutupi pasta. Piring kasebut dijenengi miturut Alfredo di Lelio, sing nampilake sajian kasebut ing restoran ing Roma ing wiwitan abad pertengahan nganti pertengahan 20; "upacara" nyiyapake meja kasebut minangka bagean integral saka sajian.[6]

Referensi[besut | besut sumber]

  1. "fettuccine" at Collins Dictionary, accessed 2016-11-22 (archive)
  2. Amore, Katia (2014-10-13). "Fettuccine al Burro or Fettuccine Alfredo". ITALY Magazine (ing basa Inggris). Dibukak ing 2018-03-15.
  3. Carnacina (1975), p. 72–73
  4. Waverly Root, The Food of Italy, 1971, p. 86
  5. "Fettuccine Alfredo". Giallo Zafferano. Dibukak ing 2 April 2014.
  6. Downie, David (2011). Cooking the Roman Way. HarperCollins. kc. 106. ISBN 9780062031099.