March 1 – 4, 2021
Officially called fettuccine al burro, Alfredo di Lelio insists that in Rome, only gold utensils can be used to lusciously toss the long noodles with young parmesan cheese and butter! Served with garlic shrimp, a Tuscan salad, and blueberry-ricotta lemon bars, this is a meal worth savoring.
Fettucine al Burro
Grand preparation of fettucine noodles, Parmesan, butter & garlic, ready for mixing with the gold utensils at your table
Shrimp sauteed with parmesan & garlic
*Plant-based option: Savory Mushrooms
Bagna Cauda Salad
Early spring salad with baby greens, endive, radishes, baby yellow beets, carrots, fennel & capers
Bagna Cauda Dressing
Bright & creamy lemon + garlic dressing
Ricotta-Blueberry Lemon Bars
A luscious update of this classic dessert
Add-on Option: Curious Bread
Let us know if you want us to send you a loaf of Curious Bread with herbed butter: $10
OR post about us on Facebook or
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Ladle the Alfredo sauce on to the fettuccine noodles and use the gold serving spoons to gently blend together; top with shrimp; serve the salad with dressing on the side and savor the lemon bars!
Great dishes come together with layers of history woven throughout them. Fettuccine Alfredo personifies traditional ingredients paired with refined cooking. It begins with long flat fettuccine noodles that have been enjoyed for thousands of years throughout Italy. Next comes the king of cheeses: Parmigiano-Reggiano that has been brined in Mediterranean salt, aged for two years, and often called “a perfect food.” Add butter, cream and a passionate chef and we get a truly memorable dish.
In 1907, Alfredo di Lelio was cooking in his mother’s restaurant in Rome. In an effort to entice his wife Ines to eat after giving birth to their first child, he invented a dish called “fettuccine al triplo burro,” meaning fettuccine with three times the butter! This dish proved so popular that in 1927 the American silent movie stars Mary Pickford and Douglas Fairbanks gave Chef Alfredo a gift of gold serving utensils. Throughout the remainder of his career, he insisted on tossing fettuccine al triplo burro tableside with the gold serving spoon and fork. His famous dish traveled across the world and became popularized in the US as Fettucine Alfredo…both as a beloved well-crafted dish in Italian restaurants and as a mass produced economical dish found in grocery aisles.
Curious Table serves you this week Fettucine Alfredo along with your own set of gold serving utensils! Enjoy it with an Italian spring bagna cauda salad and our own modern take on lemon bars. Buon appetito!
Tag Curious Table online and get a free bonus dessert this week!
From our table to yours…
Eat well, be well!