PASTA AI QUATTRO FORMAGGI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 13
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.
PASTA AI QUATTRO FORMAGGI
Make and share this Pasta ai Quattro Formaggi recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 587, Fat 41.7, SaturatedFat 25.4, Cholesterol 177.8, Sodium 607.2, Carbohydrate 34, Fiber 0.1, Sugar 0.5, Protein 19.9
FARFALLE AL QUATTRO FORMAGGI
Make and share this Farfalle Al Quattro Formaggi recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 887.4, Fat 36.5, SaturatedFat 21.8, Cholesterol 101.6, Sodium 778.4, Carbohydrate 107, Fiber 4.7, Sugar 10.7, Protein 31.7
PASTA FORMAGGIO
This pasta tastes as good as a restaurant. Easy to make, but very rich to eat. I've made this for just my family and also for a party of about 40 people. It gets rave reviews. I originally got this recipe from a cooking class, but I made a couple of changes.
Provided by aviva
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In medium saucepan, melt butter.
- Combine flour, dry mustard, chipotle chili powder, salt, and pepper.
- Stir with whisk flour mixture into melted butter, and cook for about 1 minute or until bubbly.
- Slowly add evaporated milk, stirring to combine, then add regular milk as stirring.
- Cook over medium heat until sauce begins to thicken.
- The fattier the milk, the thicker the sauce.
- Add cheeses and reduce heat to low; cook stirring frequently until sauce thickens.
- Stir in tomato paste.
- Pour cheese sauce over cooked pasta.
- Stir in peas.
- Serve at once.
- If desired, top with buttered bread crumbs and bake in 350 degree F oven for 10 to 15 minutes to brown topping.
- (I never do this step.).
PENNE 4 FORMAGGI
Simple, fast and delicious pasta using 4 different kinds of cheeses.
Provided by eulinx
Time 15m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Boil the pasta in approx. 3 liters of salted water (10g of salt for each liter of water).
- While the pasta cooks, melt the butter in a large pan and add all the cheeses, keeping on a very gentle heat until they melt completely. Add the milk and stir continiously to keep the cheeses smooth.
- Drain the pasta keeping some of the cooking water aside. Toss the penne into the pan with the melted cheeses and mix very well. Finally, add the grated Parmesan and mix one more time. Use some of the cooking water you set aside if you think you ended up with a bit too dry result. Serve warm and sprinkle with black pepper, if you like it.
PASTA CON CINQUE FORMAGGI
Five cheese pasta is a super-delicious adult version of mac & cheese. I can't remember where the original recipe came from, but it is certainly a family favorite.
Provided by DrBuzzetta
Categories European
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in a large kettle following label directions, and keep 1 cup cooking liquid before draining.
- Toss pasta with butter, Swiss cheese, Bel Paese, mozzarella, provolone, heavy cream, and pepper over low heat until cheese melt evenly and coat pasta.
- Spoon into a heated dish, sprinkle with parmesan cheese, and serve.
Nutrition Facts : Calories 569.6, Fat 25.1, SaturatedFat 15.2, Cholesterol 70.5, Sodium 480.1, Carbohydrate 58.8, Fiber 2.5, Sugar 2.6, Protein 26.2
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