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Creamy Four Cheese Pasta (Pasta ai Quattro Formaggi) · GialloZafferano.com

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  Speaker 1: Creamy for cheese. Pasta pasta aiquatro for Madgi is a
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  Speaker 1: rich Italian first course. The sauce is velvety and very creamy,
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  Speaker 1: with a mix of four different cheeses that gives an
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  Speaker 1: intense but well balanced flavor. You serve this pasta hot
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  Speaker 1: as a satisfying main dish. For four people. You need
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  Speaker 1: about ten minutes for preparation and about fifteen minutes for cooking.
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  Speaker 1: For four servings, you need three hundred twenty grams of
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  Speaker 1: penner regate, eighty grams of soft Telegio cheese, eighty grams
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  Speaker 1: of Parmigiano regiano cheese grated, one hundred grams of sweet
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  Speaker 1: Gorgonzola cheese, eighty grams of greyerre cheese to grpe, one
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  Speaker 1: hundred eighty grams of whole milk, fine salt, as kneaded,
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  Speaker 1: one pinch of white pepper, black pepper, as kneaded. First,
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  Speaker 1: fill a large pot with water, bring it to a boil,
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  Speaker 1: and add fine salt. Add the three hundred twenty grams
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  Speaker 1: of pennergate and let them cook for the time indicated
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  Speaker 1: on the package. While the pasta cooks, prepare the cheeses.
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  Speaker 1: Grate the eighty grams of gruyere with a coarse grater.
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  Speaker 1: Cut the eighty grams of tallejo into small cubes, keeping
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  Speaker 1: the rind if it is edible, Remove the rind from
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  Speaker 1: the one hundred grams of gorgonzola and cut it into pieces.
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  Speaker 1: Keep the eighty grams of grated parmigiano regano aside. Now,
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  Speaker 1: prepare the cheese sauce. Pour the one hundred eighty grams
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  Speaker 1: of whole milk into a saucepan. Place the saucepan over
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  Speaker 1: low heat, and heat the milk until it almost reaches
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  Speaker 1: a boil without letting it boil. Add the pieces of
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  Speaker 1: gorgonzola to the hot milk. Add the taljo cubes. Stir
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  Speaker 1: gently and continuously over low heat until the cheeses begin
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  Speaker 1: to melt and the mixture becomes smooth. Add the grated
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  Speaker 1: greyere and continue to stir, always over low heat, until
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  Speaker 1: all the cheeses are fully melted and well blended. Turn
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  Speaker 1: off the heat. Add the grated parmigianorigiano and the pinch
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  Speaker 1: of white pepper. Stir again until you obtain a homogeneous,
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  Speaker 1: creamy sauce. Check the cooking of the penne. When one
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  Speaker 1: minute is left before the end of the cooking time.
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  Speaker 1: Transfer the pasta directly from the pot into the saucepan
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  Speaker 1: with the cheese sauce using a slotted spoon. Keep the
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  Speaker 1: saucepan over very low heat, if necessary, and mix the
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  Speaker 1: pasta well with the sauce, so that all the penne
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  Speaker 1: are completely coated. Add black pepper to taste, and stir again.
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  Speaker 1: You serve the creamy four cheese pasta immediately, very hot
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  Speaker 1: and well coated with sauce. If you let it rest,
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  Speaker 1: the cheeses tend to solidify and the sauce becomes less creamy.