Pasta ai Quattro Formaggi / Good Things Come in Fours
Si! Good things can come in fours: try this buonissima pasta sauce made with four cheeses:
Pasta ai Quattro Formaggi
Ingredients (for 5 – 6 persons):
- about 1/4 cup each of four cheeses: gorgonzola, groviera (gruyère – or Emmenthal, Swiss cheese), pecorino romano, a mild cheese
- milk, q. b. (“quanto basta” or “ as much as you need”) – roughly a glassful
- salt, pepper, q. b.
- penne or rigatoni pasta (1 lb for every 5 persons)
(Optional – some add about 3 T of fresh cream to milk in which the cheeses will simmer. Note: cheeses can vary so use your favorites! I used Pino’s goat cheese, tomino di caprino di Pino, when making us this pasta the other day).
Put pasta water on to boil and then dice cheeses into small pieces:
Simmer milk over low heat and gradually add cheeses, stirring constantly with a wooden spoon:
Cook pasta when salted water at rolling boil. Drain when al dente. Mix in creamy quattro formaggi mixture, adding salt and pepper as needed. Sprinkle with pecorino cheese and serve.