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Alfredo Sauce

Reviewed: Oct. 13, 2013
I like the flavor but found it heavy and thick despite using milk instead of cream; will try gruyere next time. Slow-cooked fresh tomatoes to add at the end (pushed through a sieve leaving skin and seeds behind) along with a dash of pinot noir for a delicious topping over fresh porcini tagliarini that I'd tossed with a small amount of virgin olive oil and a chiffonade of basil. My husband said, "Make sure you save that recipe!"
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