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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Fusilli with Four Cheeses Recipe

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This recipe for Fusilli with Four Cheeses is from The Winders Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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