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Rigatoni I Quattro Formagie

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Rigatoni I Quattro Formagie

The perfect rigatoni i quattro formagie recipe with a picture and simple step-by-step instructions.

  • 250 g Rigatoni
  • 150 g Taleggio cheese
  • 100 g Gorgonzola with mascarpone
  • 60 g Parmesan
  • 70 g Noord Hollander 12 weeks old), if you prefer, you can use another cheese. e.g. mountain cheese
  • 40 g Butter
  • 0,125 ltr. Dry white wine
  • 200 g Cream
  • A pinch of soup stock – cube
  • Herbs: basil, thyme, marjoram – fresh from the garden of course
  1. Let the butter melt in the wok
  2. Add white wine and let it boil down a little
  3. Gorgonzola, Taleggio, Noord Hollander
  4. Add the soup cubes and add the cream to taste with pepper
  5. Finally add the Parmesan and herbs Attention: Do not cook after adding the Parmesan, otherwise the sauce will become a lump
Dinner
European
rigatoni i quattro formagie

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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