Most people that know about Gagsters Restaurant on Pine Avenue in the market plaza, only may think about that delicious pizza and wings or better yet there amazing turnovers and saucers. Well the Gagliardo Family was kind enough to let us publish there very own Alfredo Sauce recipe in
"A Stir in The Mist".
Well as we all know, Alfredo Sauce is really not the healthiest of all sauces. So just make the recipe and live it up a little. It is not like you have to eat a whole pound of pasta along with it. With this recipe you can use it on your pasta, like what I am going to do. Or you can even use it on a chicken dish or with rice and shrimp. Alfredo really goes with anything.
Okay... you may have to use a lot of butter! Like I said you will love it in the end. If all these ingredients were not in here it would not be a true Italian Alfredo Sauce.
Melting the butter is the first step and then you will add your garlic
(I used a little more garlic, because we like garlic here at The Soffritti House.)
Once you have added the 3 main ingredients into your pot you can now stir and simmer until the sauce has become thicker. I kept stirring every so often, especially so it does not stick at the bottom of the pot. This recipe is pretty big. Marco and I had dinner and I have a container full now in the freezer that I will use another day. So you are set for dinner and possibly another meal.
You will notice that the sauce is pretty runny, just keep stirring and leave it to simmer and it will thicken, believe me!
And remember you still need to add the most important ingredient... Cheese!
This recipe calls for Asiago and Parmesan.
Thanks to my husband he sat down one night and used our new Rotary Grater from Pampered Chef and decided to shred the blocks of Asiago and Parmesan cheese that we have all in one container. It made such a nice blend for pasta and other recipes. But who would want to sit there and just shred cheese, leave it to an Italian and a former employee of Latina.
Once you add the cheese you will see an extreme difference in the consistency. If you feel as if the sauce is becoming to thick, you can always add a little more Chicken Broth, that is a little tip that was given to us along with the recipe.
The only thing that we have not added yet is our parsley flakes and our salt and pepper to taste.
I used fresh parsley(i forgot to chop it up so i added a few pieces of whole parsley) and I also used a few sprinkles of dried parsley flakes.
Salt and Pepper you can add, I would taste a little as you go, just to make sure you are not adding to much salt. Remember your guests can always add more salt on there own if needed.
This recipe was very easy to make. Now that your sauce is just about there, I would boil your water and get your pasta all cooked and ready!
I did not get a picture of the final product, it slipped my mind and once this sauce is on anything it will not sit long enough in a dish to get a picture. It is that good!!
The Alfredo Sauce recipe from Gagsters is just one of the many local restaurants and businesses that will have a recipe in "A Stir in The Mist". So now you can bring some of your favorite recipes right into your own kitchen. Hope you enjoy!!