Alfredo Sauce

Description

Our classic Italian cream sauce recipe flavored with fresh garlic, parmesan and cracked black pepper.

At a Glance

Item Code

40472

Weight

12 lbs

Case Count

2 / 6 lbs each

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Recipe Ideas

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Eggplant Rotolini with Spinach and Roasted Peppers with Goat Cheese Basil Cream

Ingredients (4 servings):

  • 1-2 Rotolini sheets
  • 6 oz baby spinach (sautéed)
  • 8 oz roasted red pepper (sliced)
  • 1 ea eggplant (sliced and pan fried)
  • TT olive oil
  • TT Parmigiano Reggiano (shaved)
  • 8 oz goat cheese
  • 2 cups Louisa Alfredo
  • TT fresh basil (chiffonade)
  • TT salt and pepper
  • TT smoked paprika

Directions:

Place sauté spinach and roasted peppers on the long side of the rotolini, forming a 1 inch thick strip. Roll rotolini as tight as possible around vegetables. Thinly slice eggplants lengthwise, season, dredge eggplants in flour then pan fry. Pat eggplants dry, lay them out on plastic wrap and shingle to make a sheet. Place stuffed rotolini on the eggplant sheet and roll it up so that the eggplant is tightly wrapped on the rotolini. Let set in the refrigerator for at least 1 hour before baking. Cut rotolini into 2 inches thick rounds. Place rounds on a lined baking tray and sprinkle with Parmigiano reggiano cheese then bake for 10 minutes at 400°F. Combine Alfredo sauce with goat cheese, simmer until completely melted. Add chiffonade basil then plate accordingly with shaved Parmigiano Reggiano and smoked paprika.

About the Dish:

“Eggplant known in parts of Europe as Aubergine is from the plant verity know as nightshade. It has become a staple food worldwide and is also revered for its unique color.”

Fettuccine Alfredo with Sauvignon Blanc and Tricolor Cracked Peppercorns

Ingredients (4 servings):

  • 3/4 lb egg fettuccine
  • 18 oz Louisa Alfredo
  • ¼ cup sauvignon blanc (per quart alfredo)
  • TT tricolor peppercorns

Directions:

Heat alfredo sauce with wine and adjust with water to desired consistency. Toss cooked fettuccine with sauce and finish with fresh cracked tricolor peppercorns and Parmigiano Reggiano. Plate as desired.

About the Dish:

“Alfredo sauce was first adapted from the Italian pasta recipe of pasta al burro e Parmigiano which is simply pasta with butter and parmesan. The hot pasta in combination with the cheese and butter creates an emulsified rich and creamy coating on the pasta. In the early 20th century a restaurateur in Rome started preparing fettuccine in this style with a heavy hand towards the butter at his restaurant Alfredo’s. After being visited by celebrity honeymooners from Hollywood the dish was made famous in the US as news of the dish spread through media and networking. Today the dish has evolved to a heavier cream based sauce popular worldwide, although it is not recognized in Italy as a traditional pasta sauce.”

White Tuscan Pizza with Alfredo

Ingredients (4 servings):

  • 10oz pizza dough
  • 1 c. Louisa Alfredo sauce
  • 1 c. baby spinach leaves
  • ½ c. sun dried tomatoes
  • ¼ c. artichokes, chopped
  • 1 clove garlic, sliced
  • 1 c. mozzarella
  • TT olive oil
  • TT salt and pepper

Directions:

Roll out pizza dough to 12 inches. Spread dough with Alfredo. Top with baby spinach, sun-dried tomatoes, artichokes, garlic, and a layer of mozzarella. Add olive oil, salt, and pepper to taste. Bake at 475ºF until crust is golden brown.

About the Dish:

“According to a 2013 Foodler study the top 8 pizza toppings in the U.S. 1. Pepperoni 2. Mushrooms 3. Onions 4. Sausage 5. Bacon 6. Extra cheese 7. Black olives 8. Green peppers”

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