Penne ai quattro formaggi

penne ai quattro formaggi

This recipe is definitely NOT for those who have to watch their cholesterol levels. In truth I have NO idea what my levels are or whether I have to watch them as I haven’t been tested recently. Should I worry?? Anyway, I reckon a bit of dairy indulgence now and again won’t harm you. I made this dish last week when I invited a group of tutees about to graduate from my University. I promised them an Italian pasta night and promptly made lasagne BUT one of them was vegetarian so I had to think of an alternative. This recipe from Gino D’Acampo (slightly adapted) is a quick and easy dish, suitable for your non meat eater friends. It’s simple, filling and delicious. I will definitely make it again.

INGREDIENTS

300g dried penne rigate

150ml double cream

100g strong Cheddar cheese, grated

100g Gorgonzola, cut into small chunks

2 mozzarella balls, drained and cut into chunks

3 egg yolks

150g frozen peas

100g freshly grated Parmesan cheese

Salt to taste

METHOD

1. Cook the pasta in boiling, salted water, stirring every minute or so. 5 minutes from the end of cooking time add the frozen peas so that they can quickly cook together with the pasta. To get the al dente perfect bite, cook the pasta for 1 minute less than indicated in the packet instructions. Drain and return the pasta to the same pan, away from the heat.

2.Pour in the cream, along with the Cheddar and Gorgonzola cheeses then put the saucepan back over a very low heat and with the help of a wooden spoon start to mix the ingredients together for 30 seconds.

3.Take the pan off the heat again and add the  mozzarella, egg yolks, peas and half the Parmesan cheese. Season with a little salt and stir everything together for 30 seconds.

4.Tip the pasta into an ovenproof dish. Sprinkle the top with the remaining Parmesan.

5. Bake in the oven at 200°C for about 25 minutes.

Related posts: