"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Paglia E Fiend With Four Cheeses Recipe

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This recipe for Paglia E Fiend With Four Cheeses, by , is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela M McLaughlin
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c butter
1/4 lb. Bel Paese cheese, cut into small cubes ( 3/4-1 c)
1/4 lb. Gorgonzola cheese, crumbled (3/4 c)
1/4 lb. Fontina cheese, cut into small cubes ( 3/4-1 c)
1/2 c grated Asiago or Parmesan cheese
1 c heavy cream
1/4 tsp. freshly ground pepper
1 lb fettuccine

Directions:
Directions:
Melt the butter in a large saucepan over low heat. Add the Bel Paese, Gorgonzola and Fontina, stirring until melted. Stir in the grated cheese, cream and pepper, blending well. Cook and drain pasta. Toss pasta with sauce, using 2 forks.

 

 

 

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