Waching daily Nov 23 2018

M: Hi everybody. We're in Rome at Alfredo alla Scrofa

I am Mario Mozzetti and I'm here with Sergio Peri, our executive chef, Ubaldo

Salvatori, our mixer, and my grandfather Marzio. We're here to watch

all together the most popular video in the world about Fettuccine Alfredo. Ok!

Scampi... Alfredo pasta. S: Can't be looked at.

Shrimps and parsley, well... no.

Marzio: Those are linguine, not fettuccine! S: And the shrimps...

Marzio: I like that as well, but this is a joke... M: Should we go on?

U: Butter and onion.

S: Garlic...

M: I don't know, it's truly painful, isn't it? Marzio: I've never seen... U: Fettuccine in this way...

M: There's nothing, not a single thing.

Just the water is right. Let's go on.

U: Wine, as well...

S: Is that milk?!

M: Milk cream!

S: No.

M: So, there's a problem here. They're browning here, while the

big, substantial difference is that we add butter out of the flame. Parmesan

out of the flame. It cooks while thickening. They're browning in the first place.

Marzio: There's nothing belonging to the recipe.

M: Parsley.

U: They're quite heavy, for sure... S: Mamma mia!

U: Parmesan with big shrimps can't even be looked at.

M: Then again, cheese with fish... U: Go on, go on!

M: The scandal is not only that this is not an

imitation, but also that all of the ingredients that they add are not even matchable

with each other. Fish with cheese... Onion S: Garlic. M: But they call it

Alfredo, don't they? As it seems, Alfredo means "creamy" to the Americans.

But it's not like that. They didn't use the two real products that

we've been using here for a century now. Butter and Parmigiano Reggiano.

Let's proceed!

Recipes in movement. Alfredo sauce.

U: Let's see.

M: Wait, the egg... Why? Maybe they're making the sauce, not the pasta, with it.

U: She's adding butter in the pan. And milk, this is milk! S: Milk cream.

U/M: And nutmeg, as well. S: She's making a fondue. M: French Parmesan.

U: Yeah, and they add it in the pan, all together. M: Yes, they do.

M: Roman cheese? What's that? S: Pecorino. M: Oh, I see. Roman Pecorino.

U: So, Parmesan first, then Pecorino.

S: She's making a fondue. U: She's making Alfredo sauce and pouring it on top

S: And then Parmesan on top. M: And she pours the sauce on the pasta.

And then she just throws cheese on top. S: There's no thickening.

S: No comment. M: I have a sour taste in my mouth.

Marzio: I still have to see a fettuccina. S: These are their fettuccine, nothing more!

M: There's an historical problem about all of the ingredients

that they use. Some of them are there, like butter and Parmesan. Others

are just not right. S: Like, egg? Cream... U/S: Nutmeg!

M: Exactly. S: Pecorino. U: Pecorino and Parmesan, together with

butter, in a pan... M: What's more, cooked butter! They're erasing

the historical recipe that uses butter out of the flame, cooking while

thickening. It's too much to remember.

S: It might be for the color. M: Ok, the color. S: But there's the yellowish egg already...

M: Oh, wow! Well... She's talking about us and giving us a big recognition.

M: The Twenties! She forgot Alla Scrofa, but then again...

M: Well, Mediterranean diet. Let's now see

how's gonna be. Something nice she says is that it became famous thanks to the two

incredible monsters of the American cinema,

Douglas Fairbank and Mary Pickford, colleague of Chaplin and a great

character. They fell in love for this dish and gifted Alfredo with a

set of golden cutlery with their dedication. Thanks to them, the opening of this whole

story and of this worldwide fame for fettuccine Alfredo is due to these two

characters. I'm glad that the Spanish chef and presenter recalls them,

as they were the ones to gave birth and fame to such a world dish.

But let's see, now... S: What will they make! M: Here we go!

M: Alfredo sauce... What is it gonna be? S: Let's see what they show us.

M: Get ready, they're showing us an Alfredo sauce.

M: 125 grams of butter...

M: Ok, he just said "Parmesan or Emmenthal cheese". What do you say?

M: Garlic... Salt...

M: It looks like... Oh, come on! S: He's making the cream, as well. Just like everybody else.

Marzio: It's so laughable!

U: Well, everybody's doing it like this. He's not the only one.

M: Here it is!

M: Of course. S: Cream. U: Everybody's doing it.

M: Or Emmenthal.

S: Looks just right. Marzio: You can notice that what's missing in

these recipes is always the main actor.

M: Which is? Marzio: The mixer. Obviously.

It's like a priest saying mass, identical. M: They just don't know about the mixer.

Marzio: It's just the same.

M: Salt.

M: Salt, and then? S: Garlic. M: Oh. A bit of garlic.

M: Well, they add it a more intense soul.

S: And parsley, as well.

M: This is such a magic touch, a real magic.

M: They are nice. Everybody is, but they add some passion as

they tell the story, tell who we are, give recognition... But unfortunately, they don't know it

so the originality and simplicity of this dish is lost, and it is

being complicated in Spain as well, unfortunately. Are we going on, guys? Ready and

focused? Voilà!

S: At least, the pasta's water -

S: Well, it looks kind of fresh.

Woah, a load of salt!

M: She added kosher salt.

M: Here they used fettuccine, though. For the first time... Did you see? They added

fettuccine nests!

S: At least they have Parmigiano Reggiano. Original. M: Parmigiano Reggiano, and she's saying to

pay attention to the writing on the crust, Parmigiano Reggiano.

M: Well, in some way... S: It looks like it, but... M: There's an idea.

U: That butter in the pan. M: There's always this butter, cooking in a pan.

S: Well, she's using water...

M: Then again, grated Parmesan doesn't form strings...

S: Well, they're just dissolving it, there. M: Of course.

M: Oh,well. S: This gets a little bit closer. There's no cream.

S: Aren't those pappardelle? M: Yes, they are. They're larger.

S: At least the ingredients were right. Water, Parmigiano...

M: ...Reggiano.

S: The ingredients are all there. M: Yes, they are.

M: I liked the fact she showed the crust of the parmesan, Parmigiano Reggiano

explaining not to buy it if the name is not there...

S: Maybe this is the most original. M: Oh, guys... and she's also eating them!

So, here we can find all of the right ingredients, when compared to the others.

U/M: The thickening is still missing. S: And the butter was melt in the pan.

U: With water... M: Exactly, mixing the butter with water as

she's slowly combining butter with water to make

this cream. S: Let's say that this one, among all of what

we've seen, is the closest to Alfredo fettuccine.

M: Ok, let's proceed.

S: We're bad from the start here.

Oh, well, the fettuccine are ok.

M: Did you get it? She's making the dough and saying

that it's a whole different thing when the pasta is homemade.

And she lets it stand for 30 minutes.

S: Well, the dough is quite nice. M: Yes, it is.

So, they even know they should make them as thin as possible.

So, they're in some way relating to our fettuccina.

Got it? When you can see your fingers

in transparency through the dough.

They're really good here.

U: This looked to me quite... S: The right movements,

the hole in the middle, the eggs, proceeding gradually... M: It's surely a recipe that is

closer. This style, this way... The kind of

pasta, how she explained them, and mostly, the fact that for us is

a prestige. U: The mixer is always missing, anyway. M: You can forget about that!

S: This pasta, maybe, with the previous sauce...

M: It could have worked. S: It's something similar. M: What she said is nice:

fettuccine are exclusively enriched by the presence

of Alfredo sauce. This is a beautiful sentence that is an honor to us. Obviously, we're

here not only for critic, nor negatively judge. The element that

makes us reflect is to communicate

the simplicity of this dish, the naturalness of two ingredients that have

been used for 100 years and every day in this restaurant and that, at this point,

we're going to show you with pleasure, here in Alfredo alla Scrofa. How it is really

made, weighed, cooked and thickened:

fettuccina Alfredo. Thank you! Kisses to everyone, see you!

Marzio: So, what? Aren't you going away?