This four cheese sauce with pasta quills makes a very tasty and substantial first course, that you can personalize with your favourite types of cheese. Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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Hi everyone and welcome to our GialloZafferano kitchen: today we’ll be preparing together the pasta quills with four cheeses: it’s a very substantial and tasty dish made with different cheeses, ideal for the dairy product lovers.
But let’s see together what ingredients we’ll need:
• 2,8 oz (80 g) of Emmenthal or Gruyère cheese
• 2,8 oz (80 g) of soft Taleggio cheese
• 3,5 oz (100 g) of sweet blue cheese
• ¼ cup (50 ml) of heavy cream • 1/3 cup (80 g) of grated Parmesan cheese
• White pepper / salt
• Just under 1 cup (200 ml) of whole milk
• 14 oz (400 g) of ridged pasta quills
So let’s prepare our pasta quills with four cheeses:
First, remove the rinds from the cheeses, dice the soft ones and grate the harder ones.
Now pour the milk and the heavy cream in a small saucepan and add all the cheeses, which should melt on a very low flame or, if you prefer, in a bain-marie.
In the meanwhile you can put a pot of salted water to a boil and boil the pasta quills.
Here we are, as you can see our cheeses have melted, so pour them immediately into a wide saucepan… add a pinch of ground white pepper… and once the pasta is al dente, drain it and sauté it in the saucepan for a few moments.
In this recipe I’ve used almost 1 cup of whole milk and ¼ of a cup of heavy cream, but if you want to make your pasta even more tasty, yet high calorie as well, you can add 1 whole cup of heavy cream, and avoid the milk.
Now sauté everything, after that our pasta is ready.
Our pasta quills with 4 cheeses is ready, remember to serve it immediately otherwise the sauce will dry out. Another advice is to add, or substitute, one or more cheeses as you prefer. From Sonia and GialloZafferano, bye and see you next video recipe!