Thursday, November 28, 2013

881 - Natrelfredo Sauce

Just a normal plate of chicken pasta with alfredo sauce, right?  On any other day, there would be enough lactose in this dish to gas my family into the next life and the one beyond. 
My friend Tony most graciously pointed us to a new milk product called Natrel.  Unlike the lactose-inhibited milk products on the shelf that simply add industrial lactase (which simply reduces lactose but does not eliminate it), Natrel is processed to be completely lactose free.  As a side bonus, Natrel's product has a much longer expiry date than standard dairy.
Recently, Natrel has developed a cream.  Now, alfredo sauce is back on the menu!  I tried it out the other day, and the results were excellent!
Traditional alfredo sauce is easy to make, just butter and cheese.  Variations use cream, which is what I prefer, so it's more of a white sauce than a true alfredo.  The cheese is Parmigiano-Reggiano, which is a very hard cheese that is also very low in lactose.
1. In the bottom of a sauce pot, make a roux.  If you can use salt-free butter, melt two or three tablespoons under med-low heat.  If not, simply use the same amount of olive oil.  Into the liquid, stir in roughly three or four tablespoons of flour.  You need to add enough flour so that the butter turns into a paste something like toothpaste.  Add flour or butter as needed. 
2. On med-low heat, gradually pour 1 cup of cream into the roux.  Stir for ten minutes or until the cream thickens. 
3. Add 1/2 cup grated Parmigiano-Reggiano cheese, which is easily available at most delis.  Stir until cheese is melted.
4. Salt & pepper to taste.  I like adding a shot of vodka.  Pour the sauce over hot cooked pasta.  Variations include chicken, shrimp, peas, etc.  Stir into the pasta (in the picture, I just dumped the sauce on top, to feature the sauce.).  Enjoy!  Mangia, mangia!