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.
Buon appetito!
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Read about – and see! – Pino milking goats and his goat cheese
