Quatro formaggi pasta, pasta with four cheeses exactly a recipe is so simple but so amazing, so tasty as rarely meet. Cheese combinations give a special flavor to pasta these mundane, transforming them into a sophisticated lunch.
I combined gorgonzola, mozzarella, parmesan and brie but everyone is free to put what he likes or what is at hand. To give still a touch elegance and not look too trivial I crafted quickly biscuit parmesan basically just grated Parmesan cheese in a pan and browned slightly on low heat, not necessarily, if you but to impress the audience would say to do not give him.
250 gr tagliatelle
50 gr parmezan
100 gr mozzarella
125 gr brie
125 gr gorgonzola
25 gr butter
200 ml cooking cream
fresh pepper grinder
Method of preparation:
Melt the butter in a pan and add diced cheese.
After the cheese has melted add the cream cooking and give a boil. Add pepper. Fiiindca salt need not sufficiently salty cheese. Cooking cream I used LaDorna, the liquid is generally in cardboard boxes and is found in supermarkets (not to be confused with whipped cream pt.
Tagliatelele cook as directed on package, drain them and add them water in sauce. Mix immediately for the pasta to absorb the sauce.
Creamy, tasty, nourishing. If you do decide Parmesan Biscuit scrape and 50 grams of Parmesan in a non stick frying pan (skillet to be cold). Parmesan give the shape you want and place the pan on the stove over low heat until lightly browned. Take Biscuit with a palette and either run it as it is still hot, or you let it harden and then use it to decor.