This 4 cheese sauce with pasta quills makes a really tasty and substantial first course, that you may personalize along with your favorite sorts of cheese. Find this and plenty of extra recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
Hi everybody and welcome to our GialloZafferano kitchen: right this moment we’ll be getting ready collectively the pasta quills with 4 cheeses: it is a very substantial and engaging dish made with completely different cheeses, preferrred for the dairy product lovers.
But let’s have a look at collectively what elements we’ll want:
• 2,eight oz (80 g) of Emmenthal or Gruyère cheese
• 2,eight oz (80 g) of soppy Taleggio cheese
• 3,5 oz (100 g) of candy blue cheese
• ¼ cup (50 ml) of heavy cream • 1/Three cup (80 g) of grated Parmesan cheese
• White pepper / salt
• Just below 1 cup (200 ml) of entire milk
• 14 oz (400 g) of ridged pasta quills
So let’s put together our pasta quills with 4 cheeses:
First, take away the rinds from the cheeses, cube the delicate ones and grate the tougher ones.
Now pour the milk and the heavy cream in a small saucepan and add all of the cheeses, which ought to soften on a really low flame or, in the event you want, in a bain-marie.
In the in the meantime you’ll be able to put a pot of salted water to a boil and boil the pasta quills.
Here we’re, as you’ll be able to see our cheeses have melted, so pour them instantly into a large saucepan… add a pinch of floor white pepper… and as soon as the pasta is al dente, drain it and sauté it within the saucepan for a number of moments.
In this recipe I’ve used nearly 1 cup of entire milk and ¼ of a cup of heavy cream, however if you wish to make your pasta much more tasty, but excessive calorie as nicely, you’ll be able to add 1 entire cup of heavy cream, and keep away from the milk.
Now sauté every thing, after that our pasta is prepared.
Our pasta quills with four cheeses is prepared, keep in mind to serve it instantly in any other case the sauce will dry out. Another recommendation is so as to add, or substitute, a number of cheeses as you favor. From Sonia and GialloZafferano, bye and see you subsequent video recipe!