Quattro Formaggio Cheese Fondue Recipe 375

QUATTRO FORMAGGI (FOUR CHEESE PIZZA)

Steps:

• Preheat the oven to 425 degrees.
• Roll out pizza dough on a lightly floured surface to 10-12 inches.
• Place on lightly greased baking sheet or seasoned pizza stone.
• Pinch up the dough edges to make thin rim.
• Brush dough with garlic oil and top with red onion.
• Scatter saga blue and mozzarella cheese over dough.
• Mix together the gruyere, parmesan and thyme.
• Sprinkle over.
• Grind black pepper over entire pizza.
• Bake for 15-20 minutes, until crisp and golden and the cheese is bubbling.
• Serve immediately!

BEST FORMULA THREE-CHEESE FONDUE

Steps:

• Bring the wine to a boil in a small saucepan.
• Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
• Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.

QUATTRO FORMAGGIO CHEESE FONDUE

Steps:

• Combine wine, marinara sauce and pesto and heat to a simmer.
• Slowly add the first four cheeses, stirring constantly, until it is the consistency of warm honey.
• Add the Worcestershire sauce and Mascarpone and stir until smooth.
• Place in fondue pot (crock, over low flame) and serve with fresh bread cubes, veggies, tortilla chips, pretzel rods, bread sticks and/or fruit. Also good for cocktail weiners, ham chunks, or fully cooked sausage. The list is almost endless - use your own ideas.

FOUR CHEESE FONDUE WITH ASSORTED DIPPERS

Steps:

• Add the cheeses and cornstarch to a medium-size bowl. Using clean hands, toss the cheese with cornstarch to combine.
• Add the wine, lemon juice, mustard, garlic powder and a pinch of nutmeg to a fondue pot or a heavy bottom ceramic saucepan. Whisk to combine and bring to a simmer over medium-low heat. Gradually add the cheeses in cup-size increments, being sure to let the cheese completely melt before adding more. Avoid over-stirring, as it could make the fondue stringy. Add salt to taste.
• Keep warm in a fondue pot and serve immediately. Use fondue forks or wooden skewers to dip dippers into fondue.

QUATTRO FORMAGGIO CHEESE FONDUE RECIPE - (3.7/5)

Steps:

• Add wine and water to double boiler or fondue pot. Gradually add small amounts of cheese. Blend to base until obtaining the proper consistency (like warm honey). Add additional ingredients and fold gently together.

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.

QUATTRO FORMAGGI GRILLED CHEESE SANDWICH

Steps:

• Mix the ricotta with the grated parmesan and mozzarella. Take 2 thick slices white bread and spread the cheese mixture over one of them. Top with the gorgonzola, broken into pieces, then close the sandwich with another slice of bread.
• Spread the outsides of the sandwich, top and bottom, with the mayonnaise. Fry the sandwich in the butter for 3-4 mins each side, pressing the sandwich down gently with your spatula as it cooks to make sure it melts evenly inside and stays together.

FIVE-CHEESE FONDUTA

Steps:

• Preheat oven to 450°. Brush an 8-in. cast iron or other ovenproof skillet with 1 tablespoon butter; set aside. In a large bowl, beat cream cheese, mozzarella, fontina, cheddar and Parmesan cheeses, garlic, rosemary, thyme, pepper and remaining 2 tablespoons butter until combined. Spread into prepared skillet. Bake until bubbly and golden brown, 15-20 minutes. Serve with baguette slices, pita chips or vegetables.

QUICK FONTINA CHEESE FONDUE

Steps:

• Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. Whisk in wine, mustard, and cayenne.
• Mix heavy whipping cream into the flour-butter mixture; cook and stir until thickened, about 5 minutes. Add fontina cheese; stir until melted, about 1 minute. Transfer to a fondue pot.