Quattro Formaggio Pasta Sauce Recipes

PASTA AI QUATTRO FORMAGGI

Pasta ai Quattro Formaggi image

Provided by Ree Drummond : Food Network

Time 25m

Yield 8 servings

Number Of Ingredients 13

Ingredients

Salt
1 tablespoon salted butter
12 white button mushrooms, very thinly sliced
1 clove garlic, grated
1/2 cup white wine
1 pound angel hair pasta
1 cup heavy cream
1/2 cup grated fontina cheese
1/2 cup grated Parmesan
1/2 cup grated Romano cheese
1/2 cup goat cheese (chevre)
Freshly ground black pepper
Minced fresh parsley, for sprinkling

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 PASTA SAUCE

Quattro Formaggio Pasta Sauce image

This is from a funky cookbook called "Eating Dangerously" and as you can see the instructions contain a certain amount of attitude...

Provided by Mirabeau Lamar

Categories European

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

25 g gorgonzola
50 g parmesan cheese
100 g mascarpone (or cream cheese)
50 g mozzarella cheese
1/2 pint light cream
1/4 cup butter
enough ravioli or other pastas, for two people

Steps:

Shred all of the cheeses but the;marscarpone and toss them together in a bowl. Set aside.
In a pan, melt about a 1/2 stick of butter and then pour in the light cream and bring to a boil.
When the cream is beginning to boil, slowly mix in the marscarpone. After it has melted, slowly add the other cheeses giving them time to melt and blend into the cream.
The sauce will be ready when all the cheese has been mixed in and it comes to a boil again. If the cheese precipitates out of solution, then cool and add extra mascarpone.
If you are not an idiot, you should have been making the pasta all along and it should now be ready to serve with the cheese sauce over it. If, at this point, you still need instructions about that sort of thing, pass this book on to someone with half a brain.
Serves two: a man with a future and a woman without a past.

Nutrition Facts : Calories 1210.3, Fat 116.6, SaturatedFat 72.6, Cholesterol 376.1, Sodium 1036.8, Carbohydrate 16.5, Sugar 1.1, Protein 28.9

FETTUCCINE QUATRO FORMAGGI

Fettuccine Quatro Formaggi image

Categories Milk/Cream Cheese Pasta Vegetarian Quick & Easy Blue Cheese Goat Cheese Parmesan Winter Bon Appétit

Yield Serves 8

Number Of Ingredients 10

Ingredients

1 pound spinach fettuccine
1 1/2 cups whipping cream
3/4 cup crumbled Gorgonzola cheese
2/3 cup grated provolone cheese
1/2 cup crumbled soft fresh goat cheese (such as Montrachet)
1/4 cup (1/2 stick) butter
1/2 teaspoon dried crushed red pepper
1/4 teaspoon ground nutmeg
3/4 cup freshly grated Parmesan cheese
1/4 cup pine nuts, toasted

Steps:

Cook pasta in pot of boiling salted water until just tender but still firm to bite.
Meanwhile, combine cream and next 6 ingredients in heavy large sauce-pan. Whisk over medium heat until mixture simmers and is smooth.
Drain pasta; return to same pot. Add cream sauce and Parmesan to pasta; toss to coat. Season with salt and pepper. Sprinkle with pine nuts and serve.

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