Farfalle Al Quattro Formaggi Recipes

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.

FARFALLE AL QUATTRO FORMAGGI

Steps:

• Preheat oven to 350°.
• Bring a large pot of salted water to a boil over high heat; cook pasta until al dente (10-12 minutes); drain and set aside.
• In a small saucepan over low heat, bring the milk just to a simmer (or scald).
• In large saucepan over medium heat, melt 4 tablespoons butter; add in onion and cook 3-4 minutes until soft and fragrant but not colored.
• Decrease heat to med-low; add in flour; cook, stirring, about 3 minutes.
• Add in scalded milk; increase heat to medium; bring mixture to a boil.
• Simmer, whisking, for 3-5 minutes, until thickened and smooth with chunks of onion.
• Remove pan from heat and gradually stir in the ribiola, fontina, and Taleggio, in batches, until the cheeses are incorporated (they need not melt entirely); add in pasta and stir to combine; season with pepper.
• Butter a 4 quart shallow baking dish; add the pasta; sprinkle with gorgonzola and bread crumbs; dot with the remaining 2 tablespoons butter.
• Bake on the middle oven rack 25 minutes, until bubbling.
• Remove from oven; increase oven temperature to broil; place dish about 4 minches from flame; broil 1-2 minutes until golden.

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.

QUATTRO FORMAGGI PIZZA

Steps:

• Preheat oven to 450*.
• Roll out pizza dough. Parbake 5 minutes in the oven.
• Spread 1 T olive oil & 2 cloves worth of garlic evenly on each crust.
• Layer the mozzarella, provolone, parmesan & crumble ricotta, all to your preference of cheesiness.
• Distribute 1/2 bag of artichoke hearts over pizza.
• Bake until cheese is melted & starts to brown.

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.