Fettuccine Alfredo: Béda antara owahan

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(Digawé kanthi mertal kaca "Fettuccine Alfredo")
 
 
 
{{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>
 
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