"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Fusilli with Four Cheeses Recipe

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This recipe for Fusilli with Four Cheeses, by , is from The Winders Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessica Winders
Added: Monday, February 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup (1 stick) unslated butter
4 oz. ricotta cheese
4 oz. Gorgonzola cheese, crumbled
4 oz. Fontina cheese, cut into 1/2-inch cubes
1 cup freshly grated Asiago or Parmigiano cheese
1 cup heavy cream
1 tsp freshly milled white pepper
1 lb. fusilli (twists)
1 tbsp salt
1 tbsp unsalted butter
2 tbsp minced Italian parsley leaves

Directions:
Directions:
1 - Melt 1/2 cup butter in a heavy 3-quart saucepan over low heat. Add ricotta cheese, Gorgonzola and Fontina cheese and stir constantly with a wire whisk until melted. Stir in the Asiago or Parmigiano cheese, cream and pepper. Cook, whisking constantly, until all the cheeses are completely blended. Remove from heat and set aside.

2 - Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Toss with half of the sauce and toss again with remaining sauce. Garnish with minced parsley and serve immediately.

Mangiare!

Number Of Servings:
Number Of Servings:
Serves 4 to 6

 

 

 

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