PASTA QUATTRO FORMAGGI
Provided by Roz
Number Of Ingredients 11
Steps:
- Bring tall pot of water to a rolling boil, add penne pasta and 4 Tbsp. salt.
- Cook pasta for 5 minutes, until 'al dente'.
- Heat a stove burner to medium-low.
- In a large sauce pan, pour olive oil and add minced garlic; saute' garlic for about 2 minutes.
- Add the heavy cream and all cheeses; do not use a very hot burner or everything will burn.
- Add nutmeg, salt and pepper.
- When pasta is finished cooking (after about 5 minutes), take a hand strainer to dip into the pasta water and strain pasta over the pot (much faster this way).
- Put drained pasta in the sauce pan full of hot cheese sauce.
- Add about a ladle-ful of pasta water to the pasta and cheese mixture.
- Taste!
- Add more cheese of the flavor you believe that it needs according to your preferences.
- Add more cream if it needs it; or if it needs more pasta water, you can also add more at this time.
- Pour the creamy pasta onto a large pasta platter.
- Garnish with minced Italian parsley.
- Serve immediately while the pasta and sauce is hot.
PASTA WITH QUATTRO FORMAGGI (4-CHEESE PASTA)
This is a small batch recipe; just enough for about 4 sides. Make your own buttered breadcrumb topping or see recipe #392344. Fontina cheese is rather soft. If you can't grate it, dice it small.
Provided by gailanng
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 1-quart baking dish.
- Melt the butter in a medium-size saucepan over medium heat. Stir in the flour and cook 1 minute. Gradually whisk in the milk then garlic powder. Cook, stirring constantly, until lightly thickened to the consistency of cream. Whisk in the Gorgonzola and Fontina. Cook, whisking constantly, until the cheeses are melted. Season with nutmeg and salt and pepper to taste. Remove from heat.
- Combine the cheese sauce and cooked pasta. Stir in the mozzarella and spoon into the prepared baking dish. Sprinkle with the Parmesan and buttered breadcrumbs and then the paprika.
- Bake until bubbling and the top is browned, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 539.3, Fat 24.2, SaturatedFat 14.6, Cholesterol 69.3, Sodium 649.2, Carbohydrate 55.6, Fiber 2.3, Sugar 2.4, Protein 24
PENNE AI QUATTRO FORMAGGI (MAC 'N' CHEESE)
Provided by Food Network
Categories main-dish
Time 30m
Yield 10 kid-size servings or 4 to 6 main servings
Number Of Ingredients 9
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 AI QUATTRO FORMAGGI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 13
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.
PASTA AI QUATTRO FORMAGGI
Make and share this Pasta ai Quattro Formaggi recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 587, Fat 41.7, SaturatedFat 25.4, Cholesterol 177.8, Sodium 607.2, Carbohydrate 34, Fiber 0.1, Sugar 0.5, Protein 19.9
SKILLET PASTA QUATTRO FORMAGGI
Make and share this Skillet Pasta Quattro Formaggi recipe from Food.com.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- SAUTE AROMATICS: Melt butter in 12-in nonstick skillet over medium heat. Add shallots and 1/2 teaspoons salt, and cook until softened, about 1 minute. Stir in wine and simmer until almost dry, about 1 minute.
- SIMMER PENNE: Sti in water, cream, and penne. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15-18 minutes.
- ADD CHEESE: Off heat, stir in cheeses, one after the other. Season with salt and pepper to taste and taste.
Nutrition Facts : Calories 838.4, Fat 44.4, SaturatedFat 26.9, Cholesterol 141.6, Sodium 562.9, Carbohydrate 84.1, Fiber 10.8, Sugar 1, Protein 21.3
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