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.
SPAGHETTI AL FORMAGGIO
Once you try this, you will not want to go back to spaghetti sauce from a jar! It is simple enough for a family dinner yet classy enough for special occasions. Whatever the event, if you enjoy Italian food, you will love this recipe.
Provided by Tonya Swafford
Categories Beef
Time 20m
Number Of Ingredients 9
Steps:
- 1. Cook pasta as directed on package.
- 2. In a medium skillet (I use cast iron), brown the beef.
- 3. Add the garlic, onion, mushrooms, salt, and Italian seasoning. Saute on high heat between 5-10 minutes.
- 4. Reduce heat to medium and add the cubed cream cheese. Stir frequently until cream cheese is melted. Keep heat on medium and allow the cheese and meat to cook together for about 5 minutes.
- 5. Add tomato puree. Stir until the tomato is well mixed with the cheese/meat mix. After the sauce is well mixed and well heated, cover and allow to cook at medium temperature for an additional 10-15 minutes. At this point, you do not have to stir constantly, just enough to ensure the sauce and/or meat is not sticking. *Please remember: Many sauces, like marinara sauce, typically pop and splatter during cooking, so be careful not to get burned *
- 6. Reduce heat to low or simmer, and allow to cook an additional 10-15 minutes, still covered.
- 7. Pour over pasta and top with fresh Parmesan cheese. Don't forget the garlic bread! Enjoy.
PASTA AL BURRO CON FORMAGGINO: PASTA WITH BUTTER AND CHEESE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Salt a pot of boiling water, and cook the penne according to instructions on the package. Drain the penne, reserving some pasta water. Pour the pasta into a mixing bowl, along with some pasta water. Add the grated Parmigiano Reggiano cheese, formaggino, and butter. Allow the hot pasta to melt all the ingredients. Mix well and serve immediately.
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.).
PASTA AI QUATTRO FORMAGGI (CREAMY FOUR-CHEESE PASTA) RECIPE
Choose your four cheeses wisely for this bold, well-rounded, deeply flavorful, multi-layered, and complex cheesy pasta.
Provided by Daniel Gritzer
Categories Mains Quick and Easy Quick Dinners
Yield 4
Number Of Ingredients 10
Steps:
- In a 3-quart saucepan, saucier, or other medium pot, combine cream with thyme, garlic, and black pepper. Bring to a simmer over medium heat, stirring and scraping the bottom of the pan with a flexible spatula to prevent scorching, then remove from heat and let steep 5 minutes. Remove and discard garlic and thyme.
- Return infused cream to low heat and add Taleggio, whisking constantly until Taleggio is fully melted.
- Add grated Gruyère (or Fontina) and continue to whisk until fully melted and a smooth sauce forms. Whisk in Parmigiano-Reggiano cheese. Keep warm.
- Meanwhile, in a pot of salted boiling water, cook pasta until al dente. Using a spider skimmer, transfer pasta to cheese sauce; alternatively, strain pasta in a colander, making sure to first reserve 1 cup (240ml) pasta-cooking water. Add 1/4 cup (60ml) pasta-cooking water to pasta and sauce and, working over medium-low heat, stir gently until pasta is coated in a creamy glaze. If sauce becomes too thick, add more pasta water, 1 tablespoon (15ml) at a time, to loosen to proper glazing consistency. Season with salt to taste.
- Remove from heat and stir in gorgonzola; it may completely melt into the sauce, but it's fine (arguably even desirable) if some pieces remain mostly intact.
- Serve right away, passing more grated Parmigiano-Reggiano at the table.
Nutrition Facts : Calories 900 kcal, Carbohydrate 88 g, Cholesterol 135 mg, Fiber 4 g, Protein 34 g, SaturatedFat 27 g, Sodium 926 mg, Sugar 5 g, Fat 45 g, ServingSize Serves 4, UnsaturatedFat 0 g
SPAGHETTI CACIO E PEPE
This is a recipe that we have made in our family for many years--everyone loves it. It's a very basic and easy variation on mac 'n cheese.
Provided by Jennifer Torrey
Categories Side Dish
Time 23m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.
- Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.
Nutrition Facts : Calories 806.5 calories, Carbohydrate 87.8 g, Cholesterol 54.1 mg, Fat 36 g, Fiber 3.9 g, Protein 31.6 g, SaturatedFat 12 g, Sodium 632.7 mg, Sugar 3.4 g
PASTA WITH QUATTRO FORMAGGI (4-CHEESE PASTA)
This is a small batch recipe; just enough for about 4 sides. Make your own buttered breadcrumb topping or see recipe #392344. Fontina cheese is rather soft. If you can't grate it, dice it small.
Provided by gailanng
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 1-quart baking dish.
- Melt the butter in a medium-size saucepan over medium heat. Stir in the flour and cook 1 minute. Gradually whisk in the milk then garlic powder. Cook, stirring constantly, until lightly thickened to the consistency of cream. Whisk in the Gorgonzola and Fontina. Cook, whisking constantly, until the cheeses are melted. Season with nutmeg and salt and pepper to taste. Remove from heat.
- Combine the cheese sauce and cooked pasta. Stir in the mozzarella and spoon into the prepared baking dish. Sprinkle with the Parmesan and buttered breadcrumbs and then the paprika.
- Bake until bubbling and the top is browned, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 539.3, Fat 24.2, SaturatedFat 14.6, Cholesterol 69.3, Sodium 649.2, Carbohydrate 55.6, Fiber 2.3, Sugar 2.4, Protein 24
PIZZA AL FORMAGGIO
This is a kind of rich, eggy cheese bread that is sometimes served with scrambled eggs seasoned with mint for Easter breakfast, and with salami for lunch, in central Italy.
Provided by Florence Fabricant
Categories breads, pizza and calzones, side dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place yeast in a small bowl, add 1/2 cup warm water, mix well and add 1 cup flour. Mix briefly to make a rough dough. Cover with plastic wrap and set in a warm place to rise 1 hour, until doubled.
- Beat 2 eggs in a small bowl. Mix in 4 tablespoons Parmigiano-Reggiano, all the pecorino and the pepper. Place remaining 2 cups flour in a large bowl, whisk in salt and make a well in the center. Add 2 tablespoons oil and work oil into flour with your fingertips until mixture is crumbly. Add risen yeast mixture, the egg mixture and 1/2 cup warm water. Knead briefly to make a sticky dough.
- Turn dough out onto floured work surface and knead about 2 minutes, adding flour sparingly as needed to make a soft dough. Cover with an inverted bowl for 15 minutes. Knead another 2 to 3 minutes until dough is soft and elastic. Stretch dough into a rectangle about 10 by 15 inches. Scatter diced cheeses evenly over surface. Fold one-third of dough, from the long side, over the cheese, then fold again to make a long, narrow envelope. Fold short ends over in thirds to make a square. Shape gently into a ball.
- Use a 7-inch-deep panettone mold, a 9-inch baking pan or an oven-proof paper panettone mold. Grease metal pan, but not paper mold, if using, with remaining oil. Fit ball of dough into pan, lightly pressing it to fill pan. Cover loosely with paper towel and set aside to rise until doubled and somewhat above edge of pan, about 1 hour.
- Preheat oven to 400 degrees. Beat egg yolk with 1 tablespoon water and brush on dough. Sprinkle with remaining grated cheese, placing it in a cross shape if desired. Bake 20 minutes (paper mold should be placed on a baking sheet). Lower heat to 350 degrees and bake 30 to 35 minutes more, until golden. Remove from pan, but not from paper mold, and let cool on a rack at least 30 minutes before cutting. Cheese flavor will become more pronounced if bread is kept wrapped for 6 or more hours or overnight.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 18 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 429 milligrams, Sugar 0 grams, TransFat 0 grams
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