Pasta Formaggio Food

SHRIMP & PASTA FORMAGGIO

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. or just until fragrant and tender. Stir in tomatoes; simmer 4 min., stirring occasionally. Add spinach; cook and stir 1 min. or just until wilted. Add shrimp and cream; stir. Cook 4 min. or until heated through, stirring occasionally.
• Drain pasta. Add to skillet; toss to coat. Top with cheeses; cover. Remove from heat; let stand 5 min. or until shredded cheese is melted.

PASTA AI QUATTRO FORMAGGI (CREAMY FOUR-CHEESE PASTA) RECIPE

Steps:

• In a 3-quart saucepan, saucier, or other medium pot, combine cream with thyme, garlic, and black pepper. Bring to a simmer over medium heat, stirring and scraping the bottom of the pan with a flexible spatula to prevent scorching, then remove from heat and let steep 5 minutes. Remove and discard garlic and thyme.
• Return infused cream to low heat and add Taleggio, whisking constantly until Taleggio is fully melted.
• Add grated Gruyère (or Fontina) and continue to whisk until fully melted and a smooth sauce forms. Whisk in Parmigiano-Reggiano cheese. Keep warm.
• Meanwhile, in a pot of salted boiling water, cook pasta until al dente. Using a spider skimmer, transfer pasta to cheese sauce; alternatively, strain pasta in a colander, making sure to first reserve 1 cup (240ml) pasta-cooking water. Add 1/4 cup (60ml) pasta-cooking water to pasta and sauce and, working over medium-low heat, stir gently until pasta is coated in a creamy glaze. If sauce becomes too thick, add more pasta water, 1 tablespoon (15ml) at a time, to loosen to proper glazing consistency. Season with salt to taste.
• Remove from heat and stir in gorgonzola; it may completely melt into the sauce, but it's fine (arguably even desirable) if some pieces remain mostly intact.
• Serve right away, passing more grated Parmigiano-Reggiano at the table.

PASTA FORMAGGIO

Steps:

• In medium saucepan, melt butter.
• Combine flour, dry mustard, chipotle chili powder, salt, and pepper.
• Stir with whisk flour mixture into melted butter, and cook for about 1 minute or until bubbly.
• Slowly add evaporated milk, stirring to combine, then add regular milk as stirring.
• Cook over medium heat until sauce begins to thicken.
• The fattier the milk, the thicker the sauce.
• Add cheeses and reduce heat to low; cook stirring frequently until sauce thickens.
• Stir in tomato paste.
• Pour cheese sauce over cooked pasta.
• Stir in peas.
• Serve at once.
• If desired, top with buttered bread crumbs and bake in 350 degree F oven for 10 to 15 minutes to brown topping.
• (I never do this step.).

PASTA AI QUATTRO FORMAGGI

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add the butter to a large skillet over medium heat and add the mushrooms and garlic. Cook until browned, about 5 minutes, then add the wine and cook until evaporated.
• Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side. Do not overcook; this will take 1 to 2 minutes!
• Add the cream to the skillet with the mushrooms. Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. The mixing stage should happen very quickly.
• Turn the pasta out into a large serving bowl. Sprinkle with parsley and serve immediately.

PENNE AI QUATTRO FORMAGGI (MAC 'N' CHEESE)

Steps:

• Adjust the oven rack to the top shelf. Bring a pot of salted water to a boil.
• Heat the milk in a large skillet over medium heat. Add the cheeses to the hot milk and start melting. With a wooden spoon, stir gently but continuously, until all the cheeses are melted together.
• Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.
• Toss the penne and the cheese sauce together, season with salt and a generous amount of ground black pepper. Divide the penne between ten 6-ounce ramekins. Top with a light sprinkling of breadcrumbs and a grating of Parmesan.
• Turn the broiler on high and broil until golden and crisp on top, 3 to 5 minutes.

PASTA AL BURRO CON FORMAGGINO: PASTA WITH BUTTER AND CHEESE

Steps:

• Salt a pot of boiling water, and cook the penne according to instructions on the package. Drain the penne, reserving some pasta water. Pour the pasta into a mixing bowl, along with some pasta water. Add the grated Parmigiano Reggiano cheese, formaggino, and butter. Allow the hot pasta to melt all the ingredients. Mix well and serve immediately.

PASTA AI QUATTRO FORMAGGI

Steps:

• Combine Parmesan and parsley in work bowl of processor.
• Chop using ON/OFF turns, then process until cheese is finely minced.
• Combine with grated Kefalotiri and Fontina.
• Melt butter in large skillet over medium heat.
• Add cream and Gorgonzola and cook, stirring occasionally, until cheese is completely melted.
• Add hot pasta and toss gently to coat.
• Reduce heat to low and cook 3-4 minutes.
• Remove from heat.
• Add parsley/cheese mixture with nutmeg, pepper and salt to taste (if needed), tossing gently until all cheese is melted.
• Taste and adjust seasoning.

PASTA DI VERDURE DEL FORMAGGIO (VEGETABLE CHEESE PASTA)

Steps:

• Sauté the zucchini, squash, carrots, onion, jalapeño, peppers and broccoli in garlic butter until they start to get tender.
• Add the mushrooms, seasoned salt and Tabasco and sauté until the mushrooms are tender.
• Slowly add the cheese sauce and the marinara and toss until all is mixed and hot.
• Thoroughly cook the bow tie pasta, then drain.
• Toss in skillet with other mixture.
• Pour contents of the skillet into a pasta bowl.
• Rim with garlic salt and chopped parsley.

QUATTRO FORMAGGIO PASTA SAUCE

Steps:

• Shred all of the cheeses but the;marscarpone and toss them together in a bowl. Set aside.
• In a pan, melt about a 1/2 stick of butter and then pour in the light cream and bring to a boil.
• When the cream is beginning to boil, slowly mix in the marscarpone. After it has melted, slowly add the other cheeses giving them time to melt and blend into the cream.
• The sauce will be ready when all the cheese has been mixed in and it comes to a boil again. If the cheese precipitates out of solution, then cool and add extra mascarpone.
• If you are not an idiot, you should have been making the pasta all along and it should now be ready to serve with the cheese sauce over it. If, at this point, you still need instructions about that sort of thing, pass this book on to someone with half a brain.
• Serves two: a man with a future and a woman without a past.

FETTUCCINE QUATRO FORMAGGI

Steps:

• Cook pasta in pot of boiling salted water until just tender but still firm to bite.
• Meanwhile, combine cream and next 6 ingredients in heavy large sauce-pan. Whisk over medium heat until mixture simmers and is smooth.
• Drain pasta; return to same pot. Add cream sauce and Parmesan to pasta; toss to coat. Season with salt and pepper. Sprinkle with pine nuts and serve.