LOCATION: Recipes >> Pasta >> Four Cheese 02
|
 |
|
Four Cheese 02
|
|
|
|
PASTA CON QUATTRO FORMAGGI
1 lb mostaccioli
4 tbs butter
1/4 lb gruyere, shredded - 1 cup
1/4 lb Bel Paese, shredded - 1 cup
1/4 lb mozzarella, shredded - 1 cup
2 oz. provolone, grated - 1/2 cup
1.5 cups heavy cream
1/4 tsp white pepper, coarsely ground
2 tbs cognac
1/4 cup parmesan, grated
Cook and drain pasta and return to pan. Toss pasta with butter then
all cheeses except the Parmesan, cream and pepper. Continue tossing
over low heat until cheeses are melted evenly to coat pasta. Spoon
onto a heated serving platter. Heat cognac in a metal measuring
cup or butter melting pot. Ignite and pour over the pasta. When
flames die sprinkle with Parmesan and serve immediately.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
