Quattro Formaggio Cheese Fondue Recipes

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.

PASTA AI QUATTRO FORMAGGI

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.

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.