The “No Alfredo” recipe with Chef Lorenzo, True Italian Cuisine & Just Italy Channel
Hey y’all this is Lorenzo POI the farmer chef from Umbra from Basi from Italy I’m here to announce to present this new series the new program TV show called true Italian cuisine on Cyber TV we’re going to visit beautiful places interesting people producers we’re going
To cook a lot we’re going to make so many beautiful dishes and food and drink wine and everything we have a lot of laughing a lot of tour and a lot of hands in the dough and everything in the kitchen now start this new adventure stay with us on just Italy
Channel Tre Talent Cuisine cyber TV Chia from Lorenzo the farmer Chef chiao [Applause] y’all chuini Alfredo who is Alfredo who was Alfredo nobody knows that’s truth so we call this a pasta B parano so these are Tel or fuini depends on the area we call
Them T and we make them yesterday and we dry now we put into the water so we cook the pasta first atten into the water here we go all right mix it up or past Alfredo alfredo sauce is probably something invented by some Italians who moved to the states
Probably at the early 1900 and they somehow recreated this pasta which is simply butter unsalted butter and parano a little bit parano and picolino and a little pinch of black pepper or nutmeg sometimes um later on for some or no reason or maybe because you didn’t find
The right parano or the right unsalted butter people started adding cream like heavy cream or adding bamal bashal is the worst you cannot do it so if you want to cook the real alfredo pasta if you want to co this way you have to use these ingredients so the pasta the
Parmesan orano unsalted butter and a pinch of black pepper and a glass of wine RTO Classico which is the best at this point now let’s go to check the pasta all right we have probably like pretty minutes no more than that go it’s fresh pasta okay all right now we can also start
Getting you know some of the butter I give you a recipe later don’t worry so I put the some of the butter in the pan to melt a little bit all right a little bit of flame to melt it it looks like uh the C paper in some
Ways it’s more noble because of butter butter in the old day was really difficult to not to buy was really expensive in the old days but extra virgin olive oil was the you know the cheap stuff to use okay see it’s melting beautifully like this I start pouring some cheese why not like
That okay there’s there’s a a little flame on the bottom just a little bit to melt cheese sorry the butter and the cheese okay it looks fine let me grab this guy fire off drain the pasta over here all right bubble okay and a little more no
Prisoners yes over here okay now five up a little bit more power we play with the the water again to combine all the ingredients the perfect way that’s why you have the starchy effect we have the pepper on top at the end so no we need no cream no bamal
Have a look I’m going to show you the cream look to the camera look at the camera yes Okay okay this is the first part we’re tur it off now we add more butter on the plate like this just if it’s not enough oh my [Applause] God okay now we have the pasta we have the butter woo like this and I would add more cheese oh my
God like this a little black pepper and we mix it up with more butter like this oh you can hear the noise oh yes oh M Mia okay more cheese and we can taste it oo I do like an NA with a spoon M and let do it m m m m
It’s a real Fredo sauce and did this one is the right one with parano and cheese Che parano butter black pepper and we get ready now to the next pasta which is Amana with tomatoes and one CH oh my God I’m going to finish it off Bon Hello wow 3 2 1 boom thank you for Your
1 Comment
I ate at his winery in Italy. He's awesome!