Pasta ai Quattro Formaggi
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 4 ounces parmesan cheese, cut into 4 pieces
- 1⁄4 cup fresh parsley leaves
- 4 ounces kefalotiri, coarsely grated (or Regato, or any sharp, dry cheese)
- 4 ounces Fontina cheese, coarsely grated
- 1⁄4 cup butter
- 2 cups whipping cream
- 4 ounces gorgonzola, cut into 1 inch cubes
- 1 lb plain fettuccine pasta or 1 lb spinach fettuccine, cooked until al dente and drained
- 1⁄4 teaspoon nutmeg
- fresh ground pepper
directions
- Combine Parmesan and parsley in work bowl of processor.
- Chop using ON/OFF turns, then process until cheese is finely minced.
- Combine with grated Kefalotiri and Fontina.
- Melt butter in large skillet over medium heat.
- Add cream and Gorgonzola and cook, stirring occasionally, until cheese is completely melted.
- Add hot pasta and toss gently to coat.
- Reduce heat to low and cook 3-4 minutes.
- Remove from heat.
- Add parsley/cheese mixture with nutmeg, pepper and salt to taste (if needed), tossing gently until all cheese is melted.
- Taste and adjust seasoning.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.