Sfaturi culinare


#1


#2

Trebuie sa fac si eu niste paste Alfredo. De carbonara m-am cam plictisit.


#3

Dar carbonara cu smantana? Mie italienii (toti cei pe care i-am cunoscut si din nord si din sud) mi-au zis ca NU, niciodata smantana in carbonara.
E ca paella (valenciana), mancata in Barcelona, cu mazare si ardei gras. Dpdv al valencienilor, e sacrilegiu!


#4

Da, ca la carte daca faci, nu pui smantana. Dar cum oamenii (se) adapteaza, se face ff des si cu smantana. Cred ca si de asta astia de pe chowhound au descris variantele existente:

Carbonara is generally comprised of pancetta, egg yolks, heavy cream, garlic, and plenty of freshly ground black pepper. A hard Italian cheese is also added during the cooking process with sharp Pecorino Romano being the first choice but salty and mellower Parmesan filling in whenever necessary. Alfredo sauce relies upon a combination of butter and heavy cream as its base. Garlic is typically added and parsley is also a frequent Alfredo dancing partner.