Four cheeses pasta
- Serving: For 4 People
Pasta ai quattro formaggi
Four cheeses pasta
The four cheese pasta is an Italian first course based on typical Italian cheeses.
From grated Parmesan or Grana cheese, inevitable in the pasta with the four cheeses, the gorgonzola, the emmentaler, the gruyere, the fontina, the provola (also in the smoked or spicy version), the taleggio, the pecorino, the brie. There are also those who add béchamel, cream or spreadable cheeses.
As for the pasta shapes to choose, short ones are preferable, such as penne, rigatoni, Sardinian gnocchi or potato gnocchi.
Ingredients
Instructions
Four cheeses pasta
Ingredients:
320 g of short pasta
100 ml of partially skimmed milk
50 g of grated Parmesan cheese
50 g of gorgonzola
100 g of two other cheeses of your choice (emmentaler, fontina, pecorino ...)
a mix of fresh aromatic herbs (parsley, chives, oregano ...)
Salt and Pepper To Taste.
Method:
Pour the milk into a pan, heat it and add the hard cheeses cut into small cubes, keeping the heat low and stirring often. In the meantime, cook the pasta, drain it al dente and pour it in a pan together with the grated Parmesan, adding a little cooking water. Stir it and serve on plates with a sprinkling of black pepper and chopped aromatic herbs.
Buon appetito!!
