Four cheese pasta – Pasta ai quattro formaggi
Pasta ai quattro formaggi is a triumph of Italian cheeses combined in a delicate and unique cream. It is definitely a cheese lovers pasta and I should say one of my favorites. Some cheeses may be changed according to your own taste but this is one of the most common and easier to make combinations.
Ingredients:
1 lb. pasta preferably a short type
1/4 cup creamy Italian gorgonzola cheese
1/4 cup cubed Fontina or Asiago cheese
1/4 cup Ricotta cheese
1/4 cup freshly grated Italian parmesan
2 Tbsp. heavy cream
2 Tbsp. unsalted butter
Instructions:
1. Cook the pasta as directed.
2. A few minutes before the pasta is ready melt all the other ingredients in a nonstick sauce pan over a medium low heat. If it gets too dry add a little bit of milk.
3. Drain the pasta, put it back in the pan and fold in the cheese cream. Combine well and serve immediately.
4. Sprinkle the top with some Parmesan cheese if you like
Recommended resources:
Consortium for the protection of Gorgonzola Cheese
Consortium for the protection of Fontina Cheese
Consortium for the protection of Asiago Cheese
Consortium for the protection of Parmigiano Reggiano
