Catherine and Marlene were with us in October and warmly requested this recipe, very good with Penne ( cut short dry pasta ) and also with gnocchi
FOUR CHEESES SAUCE
100 g Gorgonzola
Gruyere (or Emmental cheese) grated 80 g
200 ml whole milk
50 ml fresh cream
80 g Parmesan cheese
Penne pasta 400 g
Ground white pepper a pinch
Salt q.b.
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| Gorgonzola & Taleggio |
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| Parmigiano & Gruyere |
Put a large pot of salted water on the stove and bring to a boil.
Prepare the cheeses, cream in a saucepan on low heat and throw in the grated Parmesan cheese , gorgonzola and taleggio cheese cut into cubes ,add them to the pan with milk, cream and parmesan cheese.
Stir with a wooden spoon until the complete melting of the cheese, taking care to place the pot on a flame with a flame diffuser, then add salt and pepper.
As the water boils, pour in the pasta and cook al dente, then drain and put them for a few seconds in a pan with the 4 cheese sauce .
Arrange the pasta with 4 cheeses in the serving plates and serve immediately.
Suggestion
The pasta with 4 cheeses sauce cools, it tends to dry out quickly, so once it is ready, serve it immediately to your table.
If you prefer, you can replace or add the cheese like Fontina, Provolone, Emmentaler, Pecorino, etc. ... if you want to lighten the sauce you can replace the cream with just 50 ml of milk.
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| Penne ai 4 Formaggi |
