Pasta with four cheeses
Instructions
Put to boil 4 litres of water to the dough with 2 tablespoons coarse salt.
Chop the fontina and emmenthal cheese and mashed with a fork the gorgonzola.
Meanwhile, in a saucepan, melt the butter, Add flour, mix and pour the milk, and incorporated various types of cheese, one tablespoon of grated Parmesan cheese.
Cook Sweet focus in order to obtain a smooth cream; flavour it with grated nutmeg.
Turn on the oven, bring it to a temperature of 200 degrees.
Grease a baking pan that you will bring to the table, then drain the pasta put it back in the pot.
Combined with hot pasta, cream cheese, chopped parsley, mix and pour into pan.
Sprinkle with the parmesan and black pepper and Grill oven for half an hour.
Ingredients and dosing for 4 persons
- 320 g of pasta macaroni type
- 30 g of fontina cheese
- 20 g of emmenthal cheese
- 20 g of gorgonzola cheese
- 30 g of grated parmesan cheese
- 1 sprig of parsley
- 15 cl of semi-skimmed milk
- 1 tablespoon of flour
- 1 walnut butter
- 30 g of coarse salt
- Black pepper
- Nutmeg