Quattro Formaggio Cheese Fondue Recipe 375

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.

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.

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.

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.

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.