Pasta E Quattro Formaggi (pasta With Four Che Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Ricotta cheese,
2 ounce: Mozzarella, shredded
2 ounce: Fontina cheese, shredded
2 ounce: Parmesan, grated
3 tbsp: Skim milk,
3 cup: Pasta of choice, cooked (HOT)
8 tsp: Butter,
In a small saucepan heat ricotta cheese until thinned, stirring
Directions:
con- stantly with wooden spoon; gradually add remaining cheeses,
stirring constantly after each addition until cheeses are melted.
Continuing to stir, add milk, 1 tablespoon at a time, stirring until
thoroughly com- bined. Keep warm over lowest possible heat. In a
mixing bowl combine hot pasta and butter, tossing until butter is
completely melted. Transfer pasta to serving dish and top with cheese
sauce. Toss to combine and serve immediately.
-- per Ed Lawyer
Echonet RECIPE_CORNER echo
Source from luhu.jp
stirring constantly after each addition until cheeses are melted.
Continuing to stir, add milk, 1 tablespoon at a time, stirring until
thoroughly com- bined. Keep warm over lowest possible heat. In a
mixing bowl combine hot pasta and butter, tossing until butter is
completely melted. Transfer pasta to serving dish and top with cheese
sauce. Toss to combine and serve immediately.
-- per Ed Lawyer
Echonet RECIPE_CORNER echo
Source from luhu.jp
Tags
Pasta