Serving size: Complete recipe
Calories 2795 Calories from Fat 1132
% Daily Value*
Total Fat 131 g201.2%
Saturated Fat 69.3 g346.7%
Trans Fat 0 g
Cholesterol 356 mg
Sodium 3354 mg139.8%
Total Carbohydrates 306 g101.9%
Dietary Fiber 35 g140%
Sugars 46.4 g
Protein 136 g272%
Vitamin A 66.7%
Vitamin C 0.6%
*Based on a 2000 Calorie diet
But let's see together what ingredients we'll need:
• 2,8 oz (80 g) of Emmenthal or Gruyère cheese
• 2,8 oz (80 g) of soft Taleggio cheese
• 3,5 oz (100 g) of sweet blue cheese
• ¼ cup (50 ml) of heavy cream • 1/3 cup (80 g) of grated Parmesan cheese
• White pepper / salt
• Just under 1 cup (200 ml) of whole milk
• 14 oz (400 g) of ridged pasta quills
So let's prepare our pasta quills with four cheeses:
First, remove the rinds from the cheeses, dice the soft ones and grate the harder ones.
Now pour the milk and the heavy cream in a small saucepan and add all the cheeses, which should melt on a very low flame or, if you prefer, in a bain-marie.
In the meanwhile you can put a pot of salted water to a boil and boil the pasta quills.
Here we are, as you can see our cheeses have melted, so pour them immediately into a wide saucepan... add a pinch of ground white pepper... and once the pasta is al dente, drain it and sauté it in the saucepan for a few moments.
In this recipe I've used almost 1 cup of whole milk and ¼ of a cup of heavy cream, but if you want to make your pasta even more tasty, yet high calorie as well, you can add 1 whole cup of heavy cream, and avoid the milk.
Now sauté everything, after that our pasta is ready.
Our pasta quills with 4 cheeses is ready, remember to serve it immediately otherwise the sauce will dry out. Another advice is to add, or substitute, one or more cheeses as you prefer. From Sonia and GialloZafferano, bye and see you next video recipe!