A number of years ago, when Christian moved into his own apartment, he got much more interested in cooking the meals of his childhood. So he got his mom’s recipes, and he called up his grandmother to ask for hers, too.
Grandma Papadopoli was born Giulietta Calascione. She came to America as a little girl by way of Canada and then to Utica, New York, where she met her husband Carlo and Americanized to Julie or Julia. (For me, coming from a family of Luths, Orschelns, Sanders, Hackmans, etc., it’s tremendous fun to have married into a family with names like these!)
A few years ago, Christian’s sister Gina put together a recording of Grandma Papadopoli’s stories. It was a wonderful gift, nicely complementing the handwritten recipes she had sent to Christian earlier. We feel so blessed to have these special connections with a woman who has now passed on, a woman our children will never meet in life.
One of the easiest and quickest of Grandma Papadopoli’s recipes is her alfredo sauce, which we use frequently, as written or with clams for Lenten Fridays. I thought I’d share it here, in case some of you are so unlucky not to have access to a Knights of Columbus Fish Fry tonight. 🙂
Grandma Papadopoli’s Alfredo Sauce
12 oz. Fettuccini
¼ c. butter
1 clove garlic, crushed
½ c. heavy whipping cream
¼ c. Parmesan cheese
Salt & pepper to taste
Melt butter in skillet at low heat. Add garlic. Simmer a little, then add cream. You also can use half & half, instead of heavy, also can add shrimp if you like.
Adjust proportions to taste.
Kate’s notes: I like to use 2 cans of clams, drained, with this. This sauce takes 10 minutes to prepare–15 max. It takes longer to boil the water for the pasta!